Creme Brulee French Toast

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

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into a 13x9x2 inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use. 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 and pour evenly over bread. Chill bread mixture, covered at least 8 hours and up to 1 day.

Preheat oven to 350F and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of over until puffed and edges are pale golden, 35-40 minutes.

Serve hot French Toast immediately!

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