4 tablespoons unsalted butter, melted
3/4 cup firmly packed light brown sugar
1 loaf brioche or challah bread, sliced into 1 1/2 inch slices
8 large eggs, lightly beaten
1 cup whole milk
1 tablespoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of salt
1/2 cup chopped pecans
Confectioners’ sugar for accompaniment
Pure Maple Syrup
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Combine the melted butter and sugar in the bottom of a baking dish.
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Make a nice even layer of the mixture to cover the entire area.
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Arrange the bread slices on top, squeezing them in place.
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Whisk the eggs, add all the remaining ingredients except the pecans.
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Pour over the bread, letting it soak in.
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Top with pecans and cover with plastic wrap. (The casserole will not look real moist, don’t worry I promise it will be so when you eat it)
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Keep refrigerated for at least 3 hours or up to 12 hours.
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Set out at room temperature for 20 minutes before popping into a hot oven set to 350 degrees.
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Bake until lightly browned and set, 35 to 40 minutes.
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Remove and slightly cook if you can wait a few minutes.
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Serve hot or warm with sorghum, cane or maple syrup.
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Serves 8
