Creme Brulee French Toast Casserole
1 stick Butter(1/2 cup), unsalted
1 Cup Brown Sugar, packed
2 TB Corn Syrup
1 Challah Bread
1 1/2 Cups Half and Half
1 tsp Vanilla
1 tsp Grand Marnier
1/4 tsp Salt
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth.
Pour into a 13- by 9- by 2-inch baking dish.
Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts.
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.
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.
Let sit for 10-15 minutes before serving.