Pecan Breakfast Casserole

1 lb. package breakfast sausage, browned, crumbled and drained
1 16oz. loaf of cinnamon-raisin bread cubed
6 eggs
1 ½ cups milk
1 ½ cups half-and half
1 tsp. vanilla
¼ tsp. ground nutmeg
½ tsp ground cinnamon
1 cup packed brown sugar
1 cup coarsely chopped pecans
½ cup butter or margarine, softened
3 Tbl. Maple syrup

Brown sausage, crumble and drain fat. Spray a 13 x 9 pan with non-stick cooking spray. Place bread cubes in dish. Add browned sausage. In a large bowl, beat together the eggs, milk, half-and-half, vanilla, nutmeg and cinnamon. Pouir over bread and sausage, pressing sausage and bread into the egg mixture. Cover and refrigerate overnight.
Prepare topping: In a bowl, combine brown sugar,pecans, butter or margarine and maple syrup. Drop by teaspoonfuls over top of egg mixture. Bake in a 350 degree oven for 35 to 40 minutes or till knife inserted near center comes out clean.