French Toast Casserole

This is something I found in honor of Nathan because he just loooves french toast.  This came from Paula Deen's magazine and is super easy and super yummy.
Makes about 8 servings:

4 Tblsp. unsalted butter, melted
3/4 c. firmly packed brown sugar
1 loaf brioche or challah bread, sliced 1 1/2 inches thick (about 1 1/2 lb.)
8 large eggs, lightly beaten
1 c. whole milk
1 Tblsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. salt
1//2 c. chopped pecans
Confectioners' sugar
Maple syrup (optional)

In a 13x9-inch baking dish, combine melted butter and brown sugaar.  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 degrees.
Let chilled casserole stand at room temperature for 2- minutes.  Bake until browned and set, ab out 30-45 minutes.  Remove to a wire rack to cool slightly.  Sift confectioners' sugar over casserole.  Serve hot or warm with maple syrup, if desired.