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Overnight French Toast Casserole

Ingredients

1/4 cup (4 T.) butter, melted

3/4 cup packed light brown sugar

1 loaf challah bread

8 eggs, slightly beaten

1 cup whole milk

1 T. vanilla extract

1 t.  ground cinnamon

1/4 t.  ground ginger

1/2 cup pecans, measured then chopped

1/8 t. salt

maple syrup and powdered sugar for topping, optional

Directions

In a bowl, combine the brown sugar and melted butter. Pour in the bottom of a 9x13 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 the chopped pecans over bread slices. Wrap tightly with plastic wrap and place in the refrigerator overnight. In the morning, preheat the oven to 350 degrees and take the casserole out of the fridge. Let the casserole sit to room temperature while oven preheats. Bake casserole for 30-35 minutes. If the top starts browning too quickly, place a foil loosely over the top of the casserole for about the last 10 minutes or so. Remove casserole from oven. Let it cool slightly before serving.

4 squares BAKER'S Semi-Sweet Chocolate

1/2 cup  butter

1 cup powdered sugar

2 whole  eggs

2 egg yolks

6 Tbsp.  flour

1/2 cup thawed COOL WHIP Whipped Topping (optional)

HEAT oven to 425°F.
BUTTER 4 small custard cups; place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.
BAKE 13 to 14 min. or until sides of desserts are firm but centers are still soft. Let stand 1 min. Carefully run small spatula or knife around cakes to loosen; invert into dessert plates.

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