I saw a recipe on Pinterest a few months ago and I have been looking for an excuse to make it. What better reason to make a delicious breakfast than Christmas? Even though we won’t be tasting this until tomorrow morning I will still give you the ingredients and directions.
- 1/4 cup butter, melted
- 3/4 cup light brown sugar
- 1 loaf of French bread loaf sliced into 1 inches thick slices
- 8 eggs
- 1 cup of milk
- 1 Tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup pecans
- 1/8 teaspoon salt
- powdered sugar for topping
Check out the cool butter that I didn’t even realize that I bought. How cool is it that they have it packaged in 1/4 cup sticks.
In a small bowl combine brown sugar and melted butter and pour on the bottom of a 9×13 baking dish.
Arrange slices of bread in the baking dish overlapping if necessary.
Combine milk, eggs, vanilla, salt, cinnamon, and ginger in a bowl.
Pour evenly over bread slices.
Sprinkle chopped pecans over bread slices. I only put the pecans on half of it.
Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.
In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350 degrees.
Bake casserole for 30-35 minutes. If top starts browning too quickly place a foil loosely over the top of the casserole for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked but don’t dry it out completely.
Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.