Breakfast By Request

This past Sunday was my turn to take breakfast for our Sunday School class ( I love being a Baptist!). Anyhoo, several requested recipes for the Sausage Bread and Baked French Toast Casserole that I served, so I'm posting them here for them and for you to enjoy!

Sausage Bread

1 pound ground sausage
2 eggs
1/4 cup Parmesan cheese
3/4 cup mozzarella cheese
1 loaf frozen bread dough(Rhodes), thawed--DO NOT ALLOW TO RISE ( I put it in the refrigerator about 8pm the night before and it was ready to use in the morning)

Brown sausage--drain. Cool slightly.

Flatten bread dough on cookie sheet (I flattened it to the size of the jelly roll pan).

Stir together eggs, meat, and cheese.

Spread on bread. Roll up from the long side and seal edges. Lay seamside down.

Bake immediately at 350 degrees for 35 minutes.

Slice and serve warm.

Baked French Toast Casserole

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Slice bread into cubes, 1-inch each.

Pile cubes in a generously buttered 9 by 13-inch flat baking.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a whisk until blended but not too bubbly. Pour mixture over the bread, making sure it is covered evenly with the milk-egg mixture. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.