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Serves 6
1 stick (1/2 Cup) unsalted butter
1 Cup packed brown sugar
2 Tbsp. corn syrup
1 Pan Loaf of Challah or other light bread
6 large eggs
1 tsp. vanilla
1 tsp. Grand Marnier (Any orange brandy may be substituted)
1/4 tsp. 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 x 9 x 2-inch baking dish. Cut six 1-inch slices from center portion of Challah bread, and trim crusts. Arrange bread slices in one layer in baking dish. In a bowl, whisk together eggs, half-and-half, vanilla, grand Marnier and salt and pour evenly over bread. Cover and chill bread mixture at least 8 hours and up to one day. Preheat oven to 350 degrees and bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges turn pale golden, 35 to 40 minutes.
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