Baked French Toast

I got this recipe from my good friend, Bekka! She made this for breakfast at a fun, overnight party at a friends house. If you're looking for a sweet breakfast treat, you've just gotta try this twist on classic French Toast done in a bread pudding style! (I think the original recipe was called French Toast Creme Brulee?)

Ingredients 

1/2 cup unsalted butter
1 cup packed brown sugar (i used about 3/4 cup though it's pretty sweet if you use a whole cup)
2 tablespoons corn syrup 6 slices of French bread (I used raisin bread)
5 eggs
1 1/2 cups half-and-half cream
1 teaspoon vanilla extract
1 teaspoon brandy-based orange liqueur (such as Grand Marnier®)
1/4 teaspoon salt

Directions

Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish. Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight. Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature. Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

Recipe Souce: From a friend!