Prep Time – 30 mins. Cook Time – 45 mins. Servings – 8
1 (12- to 14-ounce) loaf French bread (not baguette)
1 (10- to 12-ounce) package breakfast sausage links
2/3 cup light brown sugar
8 large eggs
1 1/2 cups whole milk
1 cup heavy cream
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
For the crumble topping
1/3 cup light brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
6 tablespoons butter, room temperature
Cut bread into 1-inch cubes and cut breakfast links into 1-inch pieces. Lightly spray a 9-by-13-inch baking dish with nonstick cooking spray. Mix the bread and breakfast links together and pour it into the baking dish. Set aside.
In a medium bowl, whisk together brown sugar, eggs, whole milk, heavy cream, cinnamon and vanilla. Evenly pour mixture over the bread. Press bread down into the mixture. Cover with plastic wrap and keep in the fridge overnight (or at least 4 hours) to allow the bread to absorb the egg mixture.
Make the crumble topping by combining brown sugar, flour, cinnamon and pecans. Add butter and mix until butter incorporates and small clumps form. You can use the back of a spoon to press the mixture together or use your hands to pinch it all together.
When ready to bake, remove casserole from the fridge and allow it to sit at room temperature for at least 30 minutes. (Putting a cold dish into a hot oven may cause the dish to shatter.) Heat oven to 350 F. Once the dish is at room temperature, sprinkle crumble topping over the casserole and bake 45 to 50 minutes or until golden brown. Serve topped with fresh fruit and maple syrup, if desired.