Créme Brulee French Toast

1   stick (1/2 cup) unsalted butter
1   cup packed brown sugar
2   tablespoons corn syrup
1   loaf country-style bread or loaf egg bread (crusts removed)
5   large eggs
1-1/2   cups half-and-half
1   teaspoon vanilla
1   teaspoon Grand Marnier
pinch   salt
In a small saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth. Pour into a 9 x 13 inch baking dish. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, on middle rack in oven until puffed and edges are pale golden, about 35 to 40 minutes.

Serve hot French toast immediately.
Makes 6 servings.

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