INGREDIENTS
1 pound loaf of day-old French Bread pulled apart into about 1-inch pieces
1 pound Wampler’s Farm All Natural Sausage
½ cup packed brown sugar
1 teaspoon cinnamon
1/8 teaspoon salt
6 large eggs
1 cup Cattle Dog Coffee Roasters Guatemala Direct Trade Coffee, brewed
12-ounce can of evaporated milk
1 teaspoon vanilla
Maple Syrup for serving
INSTRUCTIONS
Spray a 13x9-inch casserole dish with cooking spray. Place all the bread cubes in the dish. In a large frypan, brown the sausage over medium heat until thoroughly cooked. Set aside to cool a bit while mixing all the rest of the ingredients. In a small bowl, mix the brown sugar, cinnamon, and salt. Evenly sprinkle it over the bread cubes in the casserole dish. Next, evenly sprinkle the cooked and cooled sausage over the bread cubes as well. In a large mixing bowl, whisk together the eggs, evaporated milk, coffee, and vanilla. Pour this over the bread mixture in the casserole dish. Using a spatula, press down on the top to make sure all of the bread is covered with the egg mixture. Cover this with foil and place it in the refrigerator for at least 4 hours or overnight. When ready to bake, remove the casserole from the fridge to take the chill off while heating the oven. Preheat the oven to 350 degrees. Bake the casserole with the foil on for 25 minutes. Remove the foil and bake for another 25 minutes or until a knife inserted in the center comes out clean. Let cool for about 5 minutes then serve with maple syrup.