12-16ozFrench or Italian loaf bread,sliced thin (about 1/2")
1 1/2 Chalf & half
1pint strawberries,cleaned & sliced
1/4C packed brown sugar
Preheat oven to 350° Fahrenheit. Spray a 2 quart casserole dish with non stick cooking spray and set aside.
In a medium to large mixing bowl, mix eggs, cream, vanilla, cinnamon, ginger and salt. Whisk until frothy.
Line bread standing up in casserole dish. Tuck strawberry slices between bead slices. Keep 2-3 sliced strawberries back to use after casserole has baked. Top bread slices and tucked strawberries with pecans and brown sugar. Pour egg mixture over the top. Let it soak down into the bread. Cover and refrigerate for (at least) 30 minutes to soak. Can soak overnight in fridge if desired.
Bake in preheated oven for 35 minutes or until golden brown. Remove from oven. While still warm, tuck the extra strawberry slices in between bread slices all around the casserole for color. Serve warm with warm syrup.