Creme Brulee French Toast

*New Years Collection*

Serve this with fresh blueberries or other favorite berries.

1 stick (1//2 cup) unsalted butter
1 cup packed brown sugar
2 TB corn syrup
8 oz country-style bread or Vienna bread
5 large eggs

1-1/4 cups half-and-half
1 tsp vanilla extract
1 tsp Grand Marnier, optional
1/4 tsp salt

1. In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth, and pour into a 9-inch-by-13-inch baking dish. Cut six 1-inch thick slices from the bread, reserving ends for another use, and trim crusts, if desired. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

2. In 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.

3. Preheat the oven to 350 degrees and bring the french toast mixture to room temperature.

4. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, about 35-40 minutes. Serve hot french toast immediately. YIELD: 6 servings.

(Source: epicurious.com/by Susan Selasky, McClatchy-Tribune & kappboom wallpaper photo)