French Toast-Crème Brulee Serves 6

In small heavy saucepan, melt butter w sugar and syrup over moderate heat, stirring until smooth and pour into 13x9x2″ baking dish. Cut six 1″ 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 covered, at least 8 hours and up to one day. Preheat oven to 350 and bring bread to room temp. Bake uncovered in middle of oven until puffed and edges are pale golden, 35-40 min. Serve hot toast immediately.

Butter 1 stick, unsalted
Brown Sugar 1 c packed
Corn Syrup 2T
Bread 1 loaf–8-9″ round, country style
Egg 5 large
Half and Half 1.5c
Vanilla 1 tsp
Grand Marnier 1tsp
Salt 0.25tsp