If you want to bust a nut first thing in the morning, prepare this delicious pecan casserole. This recipe has been handed down throughout m family for many years. I don’t know who initially prepared this dish. I prepare this casserole the day before I am expecting company; as a result, I come across prepared, organized and the best host ever!
1 (8 oz.) package sage breakfast sausage, 1 pound loaf cubed raisin bread, 6 medium eggs, 1 cup heavy whipping cream, 2 cup half and half, 1/4 teaspoons vanilla extract, 1/2 teaspoons mace, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 cup packed light brown sugar, 1 1/2 cups chopped pecans, 1/2 cup unsalted butter, softened, 1/2 cup molasses.
In a heavy skillet, brown the sausage; drain the grease off remove the sausage from the skillet and set aside. Butter a 13 x 9-inch casserole dish, layer the bread on the bottom of the casserole dish. Add the eggs, whipping cream, half-half, vanilla, mace, cinnamon, and nutmeg, to the saucepan, mix well. Add the sausage and evenly spread across the bread. With your hands press down firmly on the bread to ensure everything absorbed into the bread. Cover with plastic wrap and refrigerate overnight. In the morning combine the brown suar, pecans, soft butter, and molasse. Pour this over the bread mixture and baked at 350 degrees for 35-40 minute. Stick a butter knife into the thickest part if it comes out clean your casserole is done.