• 4 Tbs. unsalted butter, melted
• 3/4 C. firmly packed light brown sugar
• 1 loaf brioche or challah bread or other sweet bread, sliced into 1 1/2 inch slices
• 8 large eggs, lightly beaten
• 1 C. whole milk
• 1 Tbs. homemade or pure vanilla extract
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• Dash freshly grated nutmeg
• Pinch of sea salt
• 3/4 C. chopped pecans
• Confectioners' sugar for accompaniment
• Pure maple syrup

Combine the melted butter and sugar in the evenly on the bottom of a baking dish. Arrange the bread slices on top, squeezing them in place so that they fit snugly in the casserole. Whisk the eggs, add all the remaining ingredients except the pecans. Pour over the bread, letting it soak in. Top with pecans and cover with plastic wrap. (The casserole will not look real moist, don't worry I promise it will be so moist when you eat it.)

Keep refrigerated for at least 3 hours or up to 12 hours to set. Set out at room temperature for 20 minutes before popping into a hot oven set to 350 degrees. Bake until lightly browned and set, 35 to 40 minutes. Remove and slightly cool if you can wait a few minutes. Serve this dish hot out of the oven or warm, sprinkled with powdered sugar and pure maple syrup.