Boozy French Toast

INGREDIENTS:

• ½ cup (1 stick) unsalted butter, plus more for greasing the pan

• ¾ cup (packed) light brown sugar

• 2 tablespoons light corn syrup

• 1 loaf of Challah

• 5 large eggs

• 1½ cups half-and-half

• 1 teaspoon vanilla extract

• 3 tablespoons Grand Marnier

• 1 teaspoon orange zest

• ¼ teaspoon salt

  
  

DIRECTIONS:

• Grease a 9 x 13-inch glass pyrex with butter.

• In a small saucepan over medium heat, melt the butter with the brown sugar, corn syrup, and one tablespoon of water, stirring with a whisk until smooth. Pour into the prepared pan.

• Cut the bread into 1½-inch (3.75-cm) thick slices. Arrange the bread slices on top of the caramel, making sure the entire base of the pan is covered.

• In a medium bowl, whisk together eggs, half-and-half, vanilla, Grand Marnier, orange zest and salt until well combined. Pour evenly over bread. Cover with plastic wrap and chill at least 20 minutes or overnight.

• Preheat the oven to 350°F and set an oven rack in the middle position.

• Bake, uncovered, in the middle of the oven until puffed and golden, 40 to 50 minutes. Let cool a few minutes (it will deflate), then serve immediately. The caramel base hardens up as it cools, so it's important to serve it hot.