French Toast-Sausage Casserole

French Toast-Sausage Casserole 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 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.