French Toast Coffeecake

• 4 oz. unsalted butter
• 3/4 cup firmly packed light brown sugar
• 16 oz. loaf cinnamon-raisin bread I used Safeway brand
• 6 extra large eggs
• 6 oz. milk I used 2% low fat
• 1 Tablespoon pure vanilla extract
• 1/2 teaspooon ground cinnamon, plus more for sprinkling on top
• 1/4 teaspoon ground ginger
• Pinch of salt
• 1 cup chopped pecans

1. Combine the melted butter and brown sugar and spread with a spatula in the bottom of a greased casserole dish I used a pyrex oval that is about 8 X 10 - it is smaller than 9 X 13.
2. In a large bowl, whisk together the eggs, milk, vanilla, cinnamon, ginger and salt.
3. Cube the bread, add to the egg mixture and gently stir to moisten all sides of the bread.
4. Pour mixture into the prepared casserole dish, sprinkle first with the cinnamon, and then the pecans.
5. Bake the casserole until it's browned and set, about 45 min. Let it cool slightly on a wire rack.
6. Enjoy!

unsalted butter, brown sugar, cinnamonraisin bread, eggs, milk i, vanilla, ground cinnamon, ground ginger, salt, pecans

Taken from www.epicurious.com/recipes/member/views/french-toast-coffeecake-50135920 (may not work)