DIRECTIONS:
-
In a small heavy saucepan melt butter with brown sugar and corn syrup over
moderate heat, stirring, until smooth and 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 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 oven until puffed and edges
are pale golden, 35 to 40 minutes.
-
Serve hot French toast immediately.
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