Overnight French Toast Casserole

I got this recipe from Pinterest and it was soooo good and sooo convenient because you can make ahead and bake the next morning! *Does not include refrigerating time Recipe from: http://www.ezrapoundcake.com/archives/10199

• Ready In: 45 mins
• Serves: 8

Ingredients

• 4  tablespoons unsalted butter, melted
• 3⁄4 cup  firmly packed light brown sugar
• 1  loaf  brioche bread (about 1 1/2 pounds) or 1  loaf  challah, sliced 1 1/2 inches thick (about 1 1/2 pounds)
• 8  large eggs, lightly beaten
• 1  cup  whole milk
• 1  tablespoon pure vanilla extract
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground ginger
• 1  pinch salt
• 1⁄2 cup  chopped pecans

• Accompaniments

•  powdered sugar, sorghum, cane or  maple syrup

Directions

1. Combine the melted butter and brown sugar in a 9-by-13-inch baking dish.
2. Arrange the bread slices in the dish. (It’s fine if they overlap.).
3. In a large bowl, whisk together the eggs, milk, vanilla, cinnamon, ginger and salt. Pour the mixture over the bread, and let it soak inches.
4. Top the bread slices evenly with the pecans.
5. Cover with plastic wrap, and refrigerate for 3 to 12 hours.
6. Preheat the oven to 350 degrees F. In the meantime, take the casserole out of the refrigerator, and let it sit at room temperature for 20 minutes.
7. Bake the casserole until it’s browned and set, 30 to 45 minutes. Let it cool slightly on a wire rack. Sift confectioners’ sugar over the casserole, and serve it with sorghum, cane, or maple sugar.