French Toast Casserole

We were invited to brunch today at a friend's house, and I wanted to bring some type of breakfast casserole.  This french toast casserole was amazing.  It is very rich and decadent, and best of all, everyone loved it.  This would be especially great for Christmas morning when the entire family is there for breakfast.  This recipe must be made the night before. It is very simple and fast, and is well worth it!

Obtained from A Yankee in a Southern Kitchen

Ingredients

Serves 8

5 tablespoonfuls of unsalted butter, melted

3/4 cup firmly packed brown sugar

1 loaf of sourdough, brioche, or challah bread, cut into 1 to 1 1/2 inch slices

8 large eggs, lightly beaten

1 cup whole milk * I used 1/2 cup 2% milk, and 1/2 cup of half-and-half

1 tablespoonful pure vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/2 cup chopped pecans

confectioners sugar to sprinkle on top

Maple syrup to taste

Directions

1. Combined the melted butter and sugar in the bottom of a large baking dish.  Spread the mixture out evenly to cover the bottom of the baking dish.

2. Arrange the bread slices on top, squeezing into place.

3. Whisk the eggs and add all the remaining ingredients except the pecans. Pour evenly over the bread, letting it soak in.

4. Top with the pecans and cover with plastic wrap. * The casserole will not look very moist, but I promise it will be when you eat it!

5. Keep refrigerated for at least 3 hours, or overnight

6. Set out at room temperature for at least 20 minutes before baking.  Heat oven to 350 and baked for 35-40 minutes.

7.  Sprinkle confectioners sugar on top. Serve hot or warm with maple syrup.