Recipe Background
A comforting, cinnamon-scented casserole with savory sausage and a sweet, crunchy pecan topping.
Grandma's Sunrise Casserole wakes up your senses like a lazy weekend morning. The comforting aroma of cinnamon-raisin bread mingles with savory sausage, creating a heartwarming smell that fills the kitchen. As it bakes, the top forms a crispy, golden-brown crust, while the center stays soft and just slightly custardy—perfect balance in every bite. You might find yourself checking the oven eagerly, anticipating that first taste.
Beneath the crackling surface, the rich, slightly sweet ensemble of pecans and brown sugar adds a pleasant crunch, complemented by the gooey threads of maple syrup. It’s a gentle, cozy affair that encourages you to take your time over each mouthful. While preparing, let the casserole rest for a few minutes out of the fridge before baking. This simple step ensures an even bake, allowing the center to cook through without the edges over-drying.
Sharing this dish becomes an event on its own. The simplicity of the ingredients hides the complexity of flavors, making it a gratifying experience for both the cook and the eaters. Serve it to friends or family, and watch them return for seconds—maybe even thirds. Just don't be surprised if it becomes a recurring guest at your table, demanding to be part of your morning tradition.
Ingredients
For the casserole:
- 1/2 pound bulk pork sausage
- 1 (1-pound) loaf cinnamon-raisin bread cubed
- 6 large eggs
- 1 1/2 cups 2% milk
- 1 1/2 cups half-and-half cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Toppings:
- 1 cup pecans chopped
- 1 cup brown sugar packed
- 1/2 cup butter softened
- 2 tablespoons maple syrup
Directions
- Grease a 13x9-inch baking dish.
- In a large skillet, cook the sausage while breaking it into crumbles, over medium heat, until it is no longer pink, about 4-6 minutes. Drain the excess grease.
- Combine the bread and the sausage in the prepared baking dish.
- In a large bowl, whisk the eggs, the milk, the cream, the vanilla, the cinnamon, and the nutmeg until they are blended.
- Pour the egg mixture over the bread, then refrigerate, covered, for at least 8 hours and up to overnight.
- Preheat the oven to 350 degrees F.
- Transfer the casserole from the fridge and let it sit while the oven heats.
- In a small bowl, beat the pecans, the brown sugar, the butter, and the maple syrup together until it is thoroughly combined.
- Drop the topping mixture by tablespoonfuls over the casserole.
- Bake the casserole, uncovered, until it is golden-brown and a knife inserted in the center comes out clean, about 35-45 minutes.
- Let the casserole stand for 5 minutes.
- Serve.
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