Topping

1. Cook the sausages until fully cooked. Remove casing. Place on a paper towel to drain and fully cool.
2. Make the topping: in a medium bowl mix together the brown sugar, walnuts and butter. Cover and set aside until the next morning.
3. In a large bowl: beat together eggs, milk, vanilla, cinnamon and nutmeg. Set aside.
4. Line 9x13 inch (3.5L) glass baking pan with wet parchment paper.
5. Cut slices of the raisin bread diagonally into quarters; stand quarters up in prepared pan.
6. The sausages should be cool by now. Slice them into ¾-inch/2mm pieces and tuck in between slices of bread, sprinkling the extras on top.
7. Pour the egg mixture over bread and sausage.
8. Cover with foil or plastic wrap and refrigerate overnight.
9. The next morning: Preheat oven to 350°F/180°C. Remove the make ahead breakfast from the fridge, remove wrap.
10. When the oven is hot, spoon the topping over.
11. Bake uncovered for 40 to 50 minutes or until knife inserted in the center comes out clean. Let stand 5 to 10 minutes before serving.