Categories: Breakfast, Casserole

Ingredients

• 4 tablespoons unsalted butter, melted
• 3/4 cup firmly packed light brown sugar
• 1 loaf brioche bread (about 1 1/2 lb.) or 1 loaf challah bread, sliced 1 1/2 inches thick (about 1 1/2 lb.)
• 8 large eggs, lightly beaten
• 1 cup whole milk
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• salt, a pinch
• 1/2 cup chopped pecans
• powdered sugar
• favorite syrup

Directions

1. Combine the melted butter and brown sugar in an oblong baking dish.

2. Arrange bread slices in the dish (cut to fit, if necessary).

3. Whisk together the eggs, milk, vanilla, cinnamon, ginger, and salt in a bowl.

4. Pour over the bread, letting it soak inches.

5. Top with the pecans.

6. Cover with plastic wrap and refrigerate at least 3 hours and up to 12 hours.

7. Preheat oven to 350°; let the chilled casserole stand at room temperature for 20 minutes.

8. Bake until browned and set, 30-45 minutes.

9. Remove to a rack to cool slightly.

10. Sift powdered sugar over the top.

11. Serve hot or warm with your favorite syrup.

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