1 8-ounce package brown-and-serve sausage patties
Nonstick cooking spray
1 16-ounce loaf raisin bread, cubed
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
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.
Meanwhile, spray a 3-quart rectangular (13x9x2-inch) baking dish with nonstick cooking spray. Place bread cubes in dish. Add browned sausage pieces.
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.
For topping, in a bowl combine brown sugar, pecans, butter, or margarine and maple syrup. Drop by teaspoonfuls over top of egg mixture.
Bake in a 350F oven for 35 to 40 minutes or until a knife inserted near center comes out clean.
Makes 10 servings.