Crème Brûlée French Toast

When you invert the toast onto a serving plate, it has a wonderful golden crust reminiscent of crème brûlée.

Serves 6

1 stick (8 tablespoons) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 (8 to 9-inch) round country-style loaf
5 large eggs
1 ½ cups half-and-half
1 teaspoon vanilla extract
1 teaspoon Grand Marnier or other orange-flavored liqueur (optional)
½ teaspoon salt

Melt butter with brown sugar and corn syrup in a small heavy saucepan over moderate heat, stirring until smooth. Pour into a 13 by 9 inch baking dish. Cut six 1-inch thick slices from center portion of bread (reserve ends for another use) and trim off crusts. Arrange bread in one layer in baking dish, squeezing slices slightly to fit.
Whisk together eggs, half-and-half, vanilla, Grand Marnier (if using), and salt in a bowl until well combined and pour evenly over bread. Refrigerate, covered, for at least 8 hours.

Put a rack in middle of oven and preheat oven to 350 degrees F. Bring soaked bread to room temperature.

Bake until toast is puffed and edges are pale golden, 35-40 minutes.

With spatula, transfer French toast to plates, turning slice syrup side up.

*The soaked bread can be refrigerated for up to 24 hours