Cube Bread & Prep Dish: Generously grease a 9x13-inch ceramic or glass baking dish with unsalted butter. Spread the cubed brioche bread evenly throughout the baking dish.

Whisk the Spiced Gingerbread Custard: In a large mixing bowl or pitcher, vigorously whisk together the eggs, whole milk, heavy cream, dark molasses, brown sugar, ground ginger, cinnamon, nutmeg, cloves, vanilla extract, and salt until smooth and uniform.

Pour & Soak: Slowly pour the spiced custard evenly over the cubed bread in the dish, ensuring every cube is coated. Gently press the bread down with a spatula so it absorbs the custard. Cover tightly with plastic wrap and refrigerate overnight (at least 4 hours, ideally 8-12 hours).

Make Pecan Streusel: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold cubed butter with a pastry blender or your fingertips until crumbly and pea-sized. Stir in chopped pecans. Cover and chill until baking.

Morning Bake: Preheat oven to 350°F (175°C). Remove the casserole from the refrigerator 20 minutes before baking to take off the chill. Uncover and sprinkle the pecan streusel evenly over the top. Bake uncovered for 42 to 48 minutes, or until puffed, golden brown, and set in the center.

Dust & Serve: Let cool for 10 minutes before slicing. Dust with confectioners sugar and serve warm with generous drizzles of pure maple syrup and fresh holiday berries!