This recipe is adapted from the Better Homes & Gardens Slow Cooker Recipe Book. It wants you to make it the night before, keep it in the fridge for 8 hours, and then cook it on low for 5 1/2 – 6 hours in the morning. I don’t know about you, but we don’t usually get up before 10am on weekends, and I didn’t really want to wait until 4pm to eat breakfast, or get up at 5am to turn the slow cooker on! So with the help of the cooking directions for bread pudding from the Looneyspoons Cookbook, I present to you the much faster Brunch Casserole:
2 mild Italien sausages, casings removed
2 slices raisin bread (you might want to go up to 2 1/2 or 3 slices if you’re stuck using the Sun-Maid brand, since the slices are really small! Here in Quebec Bon Matin makes a raisin bread as well, with bigger, thicker slices, about 100gr more bread per loaf, and cheaper, too)
1/3 cup milk
3 TBSP lightly packed brown sugar
1 tsp vanilla
Cinnamon, ginger, nutmeg, cloves
Preheat oven to 350F
Lightly grease a shallow casserole dish with butter or cooking spray
Brown sausage meat in a frying pan, breaking up and crumbling as you go
Tear or cut raisin bread into 1″ pieces, set aside
In a separate bowl, beat eggs with milk, vanilla, brown sugar, and spices. Pour over bread pieces, tossing to coat. Let stand for 5 minutes to let the liquid soak in.
Toss in sausage pieces.
Spread out as thinly as possible in casserole dish – for a large crowd, use more than one casserole dish or baking pan instead of a single, deeper one.
Bake uncovered for 45min-1hr or until top layer is brown and crispy. A toothpick stuck in should come out clean.
Serve with sprinkled brown sugar, whipped cream, maple syrup, butter, or jam.
Other additions and/or substitutions you might consider:
Crispy bacon bits instead of sausage or just crumbled on top, small apple chunks, berries, peach chunks, pitted cherry halves, any dried fruit pieces or other fresh non-citrus fruit.
It’s not the most elegant looking meal, but damn is it yummy! Enjoy!