1 stick of unsalted butter
1 cup brown sugar, packed
2 tbsp corn syrup
1 loaf of French bread
5 eggs
1 1/2 cup half & half
1 tsp vanilla
1 tsp Grand Marnier (optional)
1/4 tsp salt

In a small, heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth. Pour into a 13 x 9 x 2 inch baking dish. Cut bread in 1 inch thick slices, arrange slices in one layer in baking dish, squeezing slightly to fit.

In a bowl, whisk together eggs, half & half, vanilla, Grand Marinier, and salt until combined well. Ladle evenly over bread. Chill, covered, overnight. Preheat oven to 350°F and bring bread to room temperature.

Bake uncovered for 35-40 minutes until puffed and edges are pale golden. Serve upside down immediately.

Serves 6.