Serves 8...unless you are feeding Nathan
4 Tblsp. butter, melted
3/4 c. firmly packed brown sugar
1 loaf brioche or challah bread,
sliced 1 1/2 inches thick with crusts removed
8 large eggs, lightly beaten
1 c. whole milk
1 Tblsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. ginger
dash of salt
1/2 c. chopped pecans
Confectioner's sugar
syrup
In a 13-9 inch baking dish, combine melted butter and brown sugar. Arrange
bread slices evenly in baking dish.
In a medium bowl, whisk together eggs, milk, vanilla, cinnamon, ginger, and
salt. Pour over bread, letting egg mixture soak in. Top evenly with pecans.
Cover, and refrigerate for at least 3 hours or up to 12 hours.
Preheat oven to 350 and let chilled casserole stand at room temp. for 20 min.
Bake until browned and set, about 30-45 min. Remove to a wire rack to cool slightly.
Sift powdered sugar over casserole. Serve hot or warm syrup over top.
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