Minnesota Christmas Morning: Crème Brulee French Toast

We enjoyed this easy dish on Christmas morning. It was easy to make, as promised by friend from the Windy City. Warm from the oven, this French toast deserves your complete attention as you savor every morsel. Thanks to K. for the recipe below:





Creme Brulee French Toast
1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 (8 to 9) inch round loaf Challah bread
5 large eggs
3/2 cups half and half
3/2 teaspoons vanilla
3/2 teaspoons 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 13x9x2in baking dish. Cut 6 (maybe more) 1 inch thick slices from the center portion of the 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 and pour evenly over bread. Cover bread mixture and chill at least 8 hrs and up to 1 day. Preheat oven to 350 degrees and bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven 35 to 40 mins until puffed and edges are pale golden.