May use round loaf bread, removing the crust or a baguette, leaving the crust on. I find both equally delicious.
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth. Pour into a 13 x 9 x 2 inch baking dish.
Cut six 1-inch thick slices from center portion of bread, reserving ends for another use. 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 & salt until mixed well. Pour evenly over bread. Cover. Chill at least 8 hours and up to 1 day.
When ready to bake, bring bread to room temperature and preheat oven to 350 degrees. Bake uncovered, in middle of oven until puffed and edges are page golden 35 – 40 minutes.
Serve hot French toast immediately.
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