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In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into a 13 x 9 inch baking pan. Cut 6 (1 inch ) slices from center portion of bread, reserving ends for another use and trim crusts, Arrange bread slices in one layer in baking diah, squeezing them slightly to fit, In a bowl, whisk together eggs, half & half, vanilla, Grand Mariner and salt until combined well and pour evenly over bread. Chill bread mixture covered at least 8 hours and up to one day. Preheat oven to 350 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. Serve hot.
Creme Brulee French Toast
1 stick unsalted butter
1 c. packed brown sugar
2 T. corn syrup
1 (8 to 9 inch) round loaf country style bread
5 lg. eggs
1 1/2 c. half & half
1 tsp. vanilla
1 tsp. Grand Mariner
1/2 tsp. salt
In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into a 13 x 9 inch baking pan. Cut 6 (1 inch ) slices from center portion of bread, reserving ends for another use and trim crusts, Arrange bread slices in one layer in baking diah, squeezing them slightly to fit, In a bowl, whisk together eggs, half & half, vanilla, Grand Mariner and salt until combined well and pour evenly over bread. Chill bread mixture covered at least 8 hours and up to one day. Preheat oven to 350 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. Serve hot.
