baked cinnamon bread casserole with al fresco country style chicken breakfast sausage
(1 rating)
We like to eat healthy when we can without sacrificing taste. This is our way of indulging once in while. It also works great to make ahead for company!!
(1 rating)
yield
8 serving(s)
prep time
15 Min
cook time
45 Min
Ingredients For baked cinnamon bread casserole with al fresco country style chicken breakfast sausage
-
1 lbcinnamon raisin bread, cubed
-
3/4 cdried cranberries
-
1 ptegg substitute
-
4 cskim milk
-
2 tspvanilla extract
-
1 tspground cinnamon
-
1 pkgal fresco country style chicken breakfast sausage, sliced into rounds
-
confectioners' sugar
How To Make baked cinnamon bread casserole with al fresco country style chicken breakfast sausage
-
1Place the bread cubes,sausage and cranberries into a lightly greased 3-quart shallow baking dish. Toss to mix evenly.
-
2Beat the egg substitute, skim milk and vanilla extract and cinnamon in a medium bowl with a whisk.
-
3Pour the egg mixture over the bread cubes.
-
4Stir and press the bread cubes into the egg mixture to coat.
-
5Refrigerate for 1 hour or overnight.
-
6Bake at 350°F. for 45 minutes or until a knife inserted in the center comes out clean.
-
7Sprinkle with the confectioners' sugar. Serve with butter and syrup if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Baked Cinnamon Bread Casserole with Al Fresco Country Style Chicken Breakfast Sausage:
ADVERTISEMENT