Melt the butter and combine with the brown sugar. Use the mixture to coat the bottom of a large baking dish.

Arrange the sliced bread on top of the butter and brown sugar mixture.

In a large mixing bowl combine the eggs, milk, vanilla, cinnamon, ginger, and salt. Beat until fully combined. Pour the egg and milk mixture over the bread in the prepared baking dish. Try to make sure the tops of the bread are soaked as well, you may have to use a spoon to help, and lightly push own the tops of the bread. Cover and leave in the fridge overnight or at least 3 hours.

To bake the cassarole, remove from the fridge and let it come to room temperature. Before baking, for best results make sure the egg mixture is soaked into the top of the casserole and that the pieces of bread are not dry on the top. Bake casserole at 350 degrees for 30-45 minutes or until the egg is set and the top is golden brown.

Serve hot or warm with maple syrup, and whipped cream or custard sauce. Store leftovers in an airtight container in the fridge.