Ingredients
4 Tablespoons unsalted butter, melted
3/4 cup firmly packed light brown sugar
24 oz. Challah, sliced, and then cubed
10 extra large eggs
12 oz. whole milk
1 Tablespoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of salt
1 cup chopped pecans
extra cinnamon/sugar - heavy on the cinnamon
Preparation
Combine the meltedbutter and brown sugar in a greased 0-by-13-inch naking dish. Top a layer of bread cubes with cinnamon/sugar. Alternate until all bread is used. In a large bowl, whisk together the eggs, milk, vanilla, cinnamon, ginger and salt. Pour the mixture over the bread and push down so all bread comes in contact with the egg mixture. Top evenly with the pecans. Cover with plastic wrap, and refrigerate overnight - 3 to 24 hours. Preheat the oven to 350 F. In the meantime take the casserole out of the refrigerator, and let sit at room temperature for at least 20 minutes. Bake the casserole until it’s browned and set, about 45 min. Let it cool slightly on a wire rack. May be topped with sifted confectioners’ sugar, and served with maple syrup.
