An elegant and delicious variation on French toast.  And the great part is you make it the day before.  It holds well after it is baked.

Ingredients:  

• 1 stick (1/2 cup) unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• an 8- to 9-inch round loaf country-style bread (or large baguette, or thick cut bread)
• 5 large eggs
• 1 1/2 cups half-and-half
• 1 teaspoon vanilla
• 1 tsp Grand Marnier
• 1/4 teaspoon salt

Directions:

1. In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth.
2. Pour into a 13- by 9- by 2-inch baking dish.
3. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use.
4. Trim crusts. (or not)
5. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
6. In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well.
7. Pour evenly over bread.
8. Chill bread mixture, covered, at least 8 hours and up to 1 day.
9. Preheat oven to 350°.
10. Bring bread to room temperature.
11. Bake uncovered in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
12. Serve hot French toast immediately.

Serves: 6

Source:  GOURMET July 1998