This is a very rich, gooey breakfast nice as an occasional treat, but too heavy to be a regular staple. The really convenient thing about it is that it can all be made the night before.
1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
6 large French baguette slices
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 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 350° F. 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.
Calories: 506 Calories From Fat: 48%
Protein: 9g Carbohydrate: 57g
Cholesterol: 219mg Sodium: 331mg