Ingredients

The following ingredients have 16 Servings
  • 1/4 cup (half a stick) butter, melted
  • 3/4 cup packed light brown sugar
  • 1 loaf brioche or challah, cut into 1 1/2-inch slices
  • 8 eggs, slightly beaten
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 cup pecans, chopped
  • 1/8 teaspoon salt
  • Maple syrup and powdered sugar for topping (optional)

Instruction

  • In a small bowl, combine brown sugar and melted butter and pour on the bottom of a 9x13-inch baking dish. Arrange slices of bread in the baking dish, overlapping if necessary.
  • Combine milk, eggs, vanilla, salt, cinnamon and ginger in a bowl and pour evenly over bread slices. Sprinkle chopped pecans over bread slices.
  • Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.
  • In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheat your oven to 350°F.
  • Bake casserole for 30-35 minutes. If top starts browning too quickly, loosely cover with foil for the last 10 minutes or so to keep the casserole from drying out.
  • Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.