Creme Brulee French Toast

A naughty but nice decadent breakfast! Requested by our lovely guests, the Tolks:

1 stick (1/2 cup) unsalted butter, 1 cup packed brown sugar, 2 tablespoons dark corn syrup, 1 8-9 inch round loaf country style bread, 8 large eggs, 1 1/2 cups half and half cream, 1 teaspoon vanilla, 1 teaspoon Grand Marnier and 1/4 teaspoon salt

In a small heavy sauce pan melt butter with brown sugar and corn syrup over moderate heat until smooth. Pour into a 13 by 9 inch inch baking pan. Cut six 1 inch slices from portion of bread. Arrange bread slices in one layer on top of the brown sugar mixture, squeezing them in slightly to fit. In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined. Pour evenly over bread slices. Chill bread mixture, covered, at least eight hours and up to one day. Preheat oven to 350 degrees and bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 minutes. Serve hot french toast immediately.

So easy! So good!

Charlotte at the Candleberry Inn