Baked Cinnamon Bread Casserole with Al Fresco Country Style Chicken Breakfast Sausage

Sheila Charette


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 vote
15 Min
45 Min


1 lb
cinnamon raisin bread, cubed
3/4 c
dried cranberries
1 pt
egg substitute
4 c
skim milk
2 tsp
vanilla extract
1 tsp
ground cinnamon
1 pkg
al fresco country style chicken breakfast sausage, sliced into rounds
confectioners' sugar


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.

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