Cassie’s Crème Brule French Toast
1 stick (1/2 cup) unsalted butter
1 cup brown sugar
2 TBS corn syrup
8-9 inch round-loaf country style bread
5 large eggs
1 ½ cups half and half
1 tsp vanilla
1 tsp Gran Marnier (optional)
¼ tsp salt
In a small heavy saucepan melt butter with butter with brown sugar and corn syrup over moderate heat, stirring until smooth. Pour into a 13x9 baking dish. Cut six 1 inch thick slices from the center portion of bread, reserving ends for another use. Trim crusts.
Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half & half, vanilla, Gran Marnier and salt until combined well. Pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to one day.
Preheat oven to 350 and bring bread dish to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden – 35 to 40 minutes
Serve immediately.