French Toast-Sausage Casserole

An easy, overnight breakfast casserole that puts the sausage right in with the French toast! MORE+ LESS-

By Betty Crocker Kitchens

January 23, 2015

roll (16 oz) maple-flavored bulk pork breakfast sausage

round uncut loaf (16 oz) Hawaiian bread, cut into 8 slices

eggs

cups half-and-half

cup milk

tablespoon granulated sugar

teaspoon ground cinnamon

1/8

teaspoon salt

teaspoon vanilla

1/3

cup powdered sugar

Real maple or maple-flavored syrup, if desired

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1

In 10-inch nonstick skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.
2

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, arrange 4 of the bread slices, cutting as needed to fit dish. Spoon sausage over bread. Top with remaining 4 bread slices.
3

In large bowl, beat eggs, half-and-half, milk, granulated sugar, cinnamon, salt and vanilla with whisk until well blended. Pour evenly over bread. Cover; refrigerate 8 hours or overnight.
4

Heat oven to 350°F. Uncover baking dish. Bake 40 minutes or until golden brown and set. Sprinkle with powdered sugar. Serve with syrup.