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1
In a small heavy saucepan or skillet, melt butter with brown sugar and corn syrup over moderate heat, stirring and cooking until smooth and glossy. Pour into a 13 x 9 x 2-inch baking dish. NOTE: I have doubled the ingredients in this step so that there is an extra syrupiness on the bottom.
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2
Cut bread into 1-inch slices.
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3
For the first layer, arrange about ten bread slices on top of the sugar mixture, squeezing them down to slightly fit. (I say about because it depends on how big your french loaf is).
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4
In a mixing bowl, whisk together eggs, half & half, vanilla, Grand Marnier and salt until combined well.
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5
SLOWLY pour about half of the mixture over the first layer of bread slices.
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6
Place the final layer of bread slices over the first, matching the slices, sandwich style.
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7
SLOWLY pour the remaining egg mixture over the top layer of bread, letting mixture soak into the entire surface of each slice of bread.
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8
Chill, covered at least 8 hours and up to one day (I like to make the night before, put in the fridge and pop in the oven in the morning).
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9
Remove bread mixture from refrigerator about 1 hour before baking.
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10
Preheat oven to 350 degrees.
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11
Bake uncovered in the middle of the oven until puffed edges are golden - about 45 minutes.
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12
Serve immediately.
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13
Be sure to serve both layers together as the yummy part is on the bottom of the pan. (No need for table syrup).
