Morning Pecan Casserole | Midwest Living

Morning Pecan Casserole

Morning Pecan Casserole

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  • Makes: 10 servings
  • Prep 20 mins
  • Bake 35 mins

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  • 1 8 - ounce package brown-and-serve sausage patties
  • Nonstick cooking spray
  • 1 16 - ounce loaf raisin bread, cubed
  • 6 eggs
  • 1 1/2 cups milk
  • 1 1/2 cups light cream or half-and-half
  • 1 teaspoon vanilla
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 cup packed brown sugar
  • 1 cup coarsely chopped pecans
  • 1/2 cup butter or margarine, softened
  • 2 tablespoons maple syrup or maple-flavored syrup


  1. In a medium skillet brown the sausage patties on both sides over medium-high heat. Drain off the fat; cut patties into bite-size pieces.
  2. Meanwhile, spray a 3-quart rectangular (13x9x2-inch) baking dish with nonstick cooking spray. Place bread cubes in dish. Add browned sausage pieces.
  3. In a large mixing bowl beat together the eggs, milk, cream, vanilla, nutmeg, and cinnamon. Pour over bread and sausage, pressing bread and sausage into the egg mixture. Cover and refrigerate for 8 hours or overnight.
  4. For topping, in a bowl combine brown sugar, pecans, butter, or margarine and maple syrup. Drop by teaspoonfuls over top of egg mixture.
  5. Bake in a 350 degree F oven for 35 to 40 minutes or until a knife inserted near center comes out clean. Makes 10 servings.

Nutrition Facts

(Morning Pecan Casserole)

Servings Per Recipe 10, chol. (mg) 173, carb. (g) 49, Fat, total (g) 28, cal. (kcal) 488, sodium (mg) 477

Comments (1)

cmmomtoo wrote:
This is my family's FAVORITE for Christmas morning! I've made it with pumpkin swirl bread or regular sandwich bread & throw in craisins

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