Crème Brûlée French Toast

• ½ cup unsalted butter
• 1 cup packed brown sugar
• 2 T corn syrup
• 6 (1-inch thick) slices French bread
• 5 large eggs
• 1 ½ c. half-and-half
• 1 t. vanilla extract
• 1 t. Grand Marnier
• ¼ teaspoon salt
• Melt butter, with brown sugar and corn syrup. Pour into a 9x13 pan.
• Arrange bread in the baking dish. Whisk rest of ingredients & pour over the bread. Cover and chill at least 8 hours, or overnight. 
• Preheat the oven to 350. Meanwhile, remove baking dish from the refrigerator and bring to room temperature. 
• Bake, uncovered, in the preheated oven until puffed and lightly browned, 35 to 40 minutes. Flip slices to reveal caramel bottoms. Serve.