1 loaf Challah, sliced 1 1/2 inch thick
1/2 c butter
1 c brown sugar, packed
2 T corn syrup
5 eggs
3/4 c heavy cream
3/4 c milk
1 t vanilla
1/4 t salt
2 t Grand Marnier or Cointreau
powdered sugar
In a pan, melt butter, brown sugar and corn syrup until sugar is completely melted. Pour mixture into a buttered 9×13 inch baking pan.
Place bread slices on top of the sugar mixture in one layer.
In a bowl, whisk together the eggs, cream, milk, vanilla, salt and Grand Marnier. Pour mixture over the bread.
Cover the baking dish and refrigerate over night. Let pan stand at room temperature for 20 minutes. Bake at 350 degrees for 30-40 minutes until french toast is golden and puffed.
Sprinkle powdered sugar on top. Serve hot.
