French Toast Casserole

My mom made this French toast casserole for Christmas morning, and it was scrumptrulescent. We had our's with fresh strawberries and blueberries and Mornigstar Farms sausage patties (they tasted a little more like meat than the bacon variety).

French Toast Casserole

4 TBSP (1/2 stick) unsalted butter, melted (we used Smart Balance sprea)
3/4 cup firmly packed light brown sugar
1 loaf brioche or challah, sliced (about 1 1/2 lbs) (we just used 12 slices of regular multi-grain)
8 large eggs, lightly beaten (we used Egg Beaters)
1 cup whole milk
1 TBSP pure vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground ginger
Pinch of salt
1/2 cup chopped pecans
Confectioners' sugar, for accompaniment
Sorghum, cane, or maple syrup, for accompaniment (In doing without sugar, it was plenty sweet without any syrup)

Combine melted butter and brown sugar in baking dish. Arrange bread slices in the dish. Whisk together eggs, milk, vanilla, connamon, giner and salt in bowl. Pour over the bread, letting it soak in. Top with pecans. Cover with plastic wrap abd refrigerate for at least 3 hours and up to 12 hours.
Preheat oven to 350°. Let the chilled casserole stand at room tempurature for 20 minutes.
Bake until browned and set, 30 to 45 minutes. Remove to a rack to cool slightly. Sift over confectioners' sugar. Serve hot or warm with sorghum, cane or maple syrup.