Creme Brulee - My favorite

A few years back a dear friend, Simone, introduced me to this fabulous recipe for Creme Brulee French Toast. It is my favorite and now for special occasions I make it.

Today I made it for a baby shower at work tomorrow.

Creme Brulee French Toast

1 Stick of unsalted butter

1 cup packed brown sugar

2 Tablespoons Corn syrup

1 8 or 9 inch round country loaf (I use Challah 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 saucepan melt butter with brown sugar and corn syrup over moderate heat until smooth, pour into a 13 x 9 baking dish. Cut six slices of bread 1 inch thick and lay together in baking dish squeezing them slightly.

In a bowl wisk together eggs, half and half, vanilla, grand marnier (optional) and salt until combined and pour over bread. Chill bread mixture at least 8 hours up to 24.

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 - 35-40 minutes.

Serve hot french toast immediately.

Enjoy!