Praline Pecan French Toast & Sausage Breakfast CasseroleSaturday, December 10, 2016
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Today I have an amazingly delicious make-ahead breakfast casserole recipe for a special holiday morning. This Praline Pecan French Toast & Sausage Breakfast Casserole has breakfast sausage on the bottom, french toast in the middle, and a toasted praline pecan topping that is the perfect sweetness to go with the savory. It gets prepped the night before and baked in the morning. The name may sound complicated, but it's so easy, it takes about 15 minutes to prepare.
At the end of this post I'll be giving away $50 in Save-A-Lot gift cards to one lucky reader so they can recreate this fantastic breakfast dish for themselves! [GIVEAWAY CLOSED]
The holidays are stressful enough, especially when you have overnight guests or are hosting family and friends. This casserole is perfect for a family or a large group, and if you need to feed more than 8 (those are 8 LARGE slices!), prepping multiple casseroles at once is a breeze.
It makes a nice presentation and your mouth will water when you smell the delicious aroma of this casserole in the oven! It's got it all: sausage, eggs, bread, nuts, and a sweet praline glaze. For those that want it a little sweeter, a drizzle of pancake syrup is all you need. You could also top it with a dusting of powdered sugar if you prefer.
Praline Pecan-Topped French Toast & Sausage Casserole
Prep time: 15 minutes + 5 minutes
Bake time: 45 minutes
Servings: approx. 8-10
Source: Holly of Southern Mom Loves
- 1 large loaf of French bread
- 1 lb. breakfast sausage
- 6 eggs
- 1 1/2 c. half-and-half
- 1/2 c. milk
- 2 Tbsp. sugar
- 1 tsp. vanilla extract
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- Dash of salt
- 3/4 c. (1 1/2 sticks) butter, melted
- 1 c. packed brown sugar
- 1 1/2 c. chopped pecans
- 2 Tbsp. light corn syrup
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- Start browning and crumbling the breakfast sausage over medium-low heat. While it's cooking, we'll prep the other ingredients.
- Prepare a 9"x13" casserole dish by spraying it generously with cooking oil.
- Slice the French bread on the diagonal into approximately 20 slices, 3/4 to 1-inch thick.
- In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt and whisk until blended and a little foamy.
- When the sausage is browned, drain if necessary, then spread it evenly on the bottom of the casserole dish.
- Arrange the bread in 2 even rows on top of the sausage, overlapping the slices.
- Pour the egg mixture over the bread, making sure the slices get coated evenly. It may look like a lot of egg mixture, but the bread will soak it up like a sponge.
- Cover with foil and refrigerate overnight.
- The next day, preheat the oven to 350° F and set the casserole out on the counter while you make the topping.
- In a medium bowl, whisk the melted butter, brown sugar, corn syrup, cinnamon, and nutmeg, then gently stir in the pecans.
- Spoon the topping evenly over the bread, spreading it over every piece with the back of your spoon.
- Bake for 45 minutes, until puffed up and golden brown. Let cool for 10-15 minutes, then slice into squares and serve with syrup!
This casserole is an incredible indulgence. It is fluffy and sweet and savory and toasty and a mouthful of yum. Trust me on this.
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Do you shop at Save-A-Lot? What is your go-to holiday dish? Will you be making this breakfast casserole?
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