Start by preparing the base of your casserole. In a small bowl, combine brown sugar and melted butter. Pour this mixture into the bottom of a 9x13 baking dish, making sure it’s evenly spread out.
Next, arrange your slices of bread in the baking dish. You can cut and overlap them slightly to fit, ensuring every slice gets a chance to soak up all that custardy goodness.
Now, let’s prepare the egg mixture. In a separate bowl, combine milk, eggs, vanilla, cinnamon, ginger, nutmeg, and salt. Whisk these ingredients together until well combined.
Carefully pour the egg mixture evenly over the slices of bread, ensuring that all pieces are coated and soaking up the flavors.
Sprinkle chopped pecans over the top of the bread slices, adding a delightful crunch.
Wrap the baking dish tightly with plastic wrap and place it in the refrigerator. Ideally, let it chill for at least 4 hours, or even overnight to let the flavors meld.
When you’re ready to bake, take the casserole out of the refrigerator for at least 10 minutes as you preheat your oven to 350°F (175°C).
Once preheated, bake the casserole for 30 to 35 minutes. If the top starts browning too quickly, cover it loosely with foil for the last 10 minutes of baking. You want to ensure the bottom is cooked thoroughly without drying it out.
After baking, remove the casserole from the oven and let it cool slightly before serving. This helps the flavors settle.
Serve warm, with a dusting of powdered sugar and a drizzle of maple syrup. Enjoy every bite!
