Crème Brulée French Toast
½ cup butter
1 cup brown sugar
2 Tbsp corn syrup
1 (10-inch round) country loaf or 1 lb French bread or 1 Challah
5 eggs
1½ cups half-and-half cream
1 tsp vanilla
1 tsp Grand Marnier (optional)
¼ tsp salt
Melt butter, sugar, and corn syrup in saucepan over moderate heat. Pour into 9x13-inch baking pan.
Slice bread into 6 slices, and place on top of the sauce in the baking pan, press together to fit.
Whisk together the eggs, cream, vanilla, Grand Marnier, and salt. Pour over the bread.
Cover and chill for 8 to 24 hours.
Bake at 350 F for about 40 minutes, until puffy and brown.
NOTE: For some reason, it takes longer to bake when you add the Grand Marnier. The originator of this recipe always gave herself an extra 10 minutes, just in case. It’s also good cold, and it microwaves well.