French Toast Casserole

• 4 tablespoons (1/2 stick) unsalted butter, melted
• 3/4 cup firmly packed light brown sugar
• 1 loaf brioche or challah, sliced 1 1/2 inches thick (about 1 1/2 pounds)
• 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
• Sorghum, cane, or maple syrup, for accompaniment (see page 182)

1. Combine the melted butter and brown sugar in a baking dish.
2. Arrange the bread slices in the dish.
3. Whisk together the eggs, milk, vanilla, cinnamon, ginger, and salt in a bowl.
4. Pour over the bread, letting it soak in.
5. Top with the pecans.
6. Cover with plastic wrap and refrigerate for at least 3 hours and up to 12 hours.
7. Preheat the oven to 350F.
8. Let the chilled casserole stand at room temperature for 20 minutes.
9. Bake until browned and set, 30 to 45 minutes.
10. Remove to a rack to cool slightly.
11. Sift over confectioners sugar.
12. Serve hot or warm with sorghum, cane, or maple syrup.

unsalted butter, brown sugar, eggs, milk, vanilla, ground cinnamon, ground ginger, salt, pecans, confectioners sugar, sorghum

Taken from www.epicurious.com/recipes/food/views/french-toast-casserole-380324 (may not work)