1/2 c butter
1 c brown sugar, packed
2 T corn syrup
1 12 oz loaf bread
5 eggs
1 c whipping cream
1 t vanilla
1 t Grand Marnier.
In a saucepan, on low heat, melt butter, brown sugar and corn syrup; stir until smooth. Pour caramel into a 13×9 inch baking dish, spread sauce to cover your entire bottom of pan. In a bowl, whisk together eggs, whipping cream, vanilla and Grand Marnier. Dip each piece of bread into the custard mix and coat thoroughly, dipping a few times so the bread soaks up the mixture. Place bread on top of caramel. Pour the rest of the custard mixture over bread. Bake uncovered at 375 degrees for 35 minutes until puffy and golden. Serve warm; drizzle pan juices over french toast.
