This is a great recipe because you have to make it the day before, so the day you are serving it, there is nothing to do except bake it. Very nice since it is a breakfast/brunch dish and who wants to wake up early to cook?? I've made it for big family weekends and holidays. It's very easy to double or triple the recipe. I have done both.
Ingredients:
1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf challah bread (egg bread)
5 large eggs
1 1/2 cups half and half
1 teaspoon vanilla1 teaspoon Grand Marnier (optional)
1/4 teaspoon salt
Directions:
In a small heavy saucepan melt butter with brown sugar and corn syrup over medium heat, stirring, until smooth. Pour into a 13x9x2-inch baking dish. Cut 6-8 (1-inch thick) slices from center portion of bread 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 one day. Preheat oven to 350-degrees 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.
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