Ingredients
1
roll (16 oz) maple-flavored bulk pork breakfast sausage
1
round uncut loaf (16 oz) Hawaiian bread, cut into 8 slices
8
eggs
2
cups half-and-half
1
cup milk
1
tablespoon granulated sugar
1
teaspoon ground cinnamon
1/8
teaspoon salt
1
teaspoon vanilla
1/3
cup powdered sugar
Real maple or maple-flavored syrup, if desired
Preparation
In 10-inch nonstick skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, arrange 4 of the bread slices, cutting as needed to fit dish. Spoon sausage over bread. Top with remaining 4 bread slices.
In large bowl, beat eggs, half-and-half, milk, granulated sugar, cinnamon, salt and vanilla with whisk until well blended. Pour evenly over bread. Cover; refrigerate 8 hours or overnight.
Heat oven to 350°F. Uncover baking dish. Bake 40 minutes or until golden brown and set. Sprinkle with powdered sugar. Serve with syrup.
