4 tablespoons unsalted butter, melted
¾ cup firmly packed light brown sugar
1 loaf (about 1½ pounds) brioche or challah, sliced 1½-inches thick
8 large eggs, lightly beaten
1 cup milk (at least 2%)
1 tablespoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
½ cup chopped pecans
Maple syrup, confectioners’ sugar and/or fresh fruit for serving, optional
Combine the butter and brown sugar in a 9×13-inch baking dish. Arrange the bread slices in the dish. (It’s fine if they overlap.) In a large bowl, whisk together the eggs, milk, vanilla, cinnamon and ginger. Pour the mixture evenly over the bread and allow it to soak in. Top with pecans and cover tightly with plastic wrap. Refrigerate at least 3 and up to 12 hours.
When ready to bake, preheat oven to 350º. Set the dish out for about 20 minutes while the oven is preheating. Bake until browned and set, about 35 minutes. Allow to cool slightly on a wire rack before serving.