Creme Brulee French Toast

There is a book in our house that we refer to as the "food bible." It is our beloved yellow Gourmet Cookbook edited by Ruth Reichl. This cookbook could be counted as one of our best purchases ever, as it has led to so many memories. Ruth is one of the ultimate food icon's of our generation and another on Susy's top list to meet. We are only one degree of separation now since our dear friend Jen got to spend a day with Ruth in Portland last year. (A staple on every food lovers shelf should be "Garlic and Sapphires" which is Ruth's best seller from her days as the NY Times food critic. She leads an amazing life!)

Now onto the recipe:
What could be more decadent than creme brulee? Try creme brulee french toast! Not only is it absolutely incredible, it can be made the night before for a stress free brunch. We make this every Christmas morning as well as when we are entertaining the most special of guests. It comes from a New England Inn and has been one of the top requested recipes from Gourmet Magazine. The beauty of this recipe is that the bottom turns into syrup so you don't need to compliment it with anything else besides some eggs, cottage bacon or fruit. Mimosas don't hurt either. ENJOY!

NOTE: This is the one of two recipes that allows a corn syrup product into our home. That said, we are on the hunt for a homemade corn syrup alternative and will update the recipe once it is tested and perfect.

1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
One 8- to 9-inch round loaf country-style bread (or Challah)
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon 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- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a 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.

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately.