CREME BRULEE FRENCH TOAST
1 stick butter
1 cup packed brown sugar
2 tablespoons corn syrup
1-inch slices homemade white bread, egg bread, challah bread or french bread, (enough to fit snugly into a 13-inch by 9-inch baking dish)
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-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 and Grand Marnier until well combined 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, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Serves 6