Instructions
Make the caramel base:
Melt butter in a small saucepan over medium heat. Stir in brown sugar and corn syrup until smooth. Pour into the bottom of a 9×13-inch baking dish.
Layer the bread:
Place the challah or brioche slices in a single layer over the caramel; cut to fit if needed.
Mix the custard:
Whisk together eggs, half-and-half, vanilla, Grand Marnier (if using), and salt in a bowl. Pour over the bread, gently pressing it down so each slice soaks up the custard.
Chill overnight:
Cover with plastic wrap and refrigerate for at least 8 hours, or overnight.
Bake:
Preheat oven to 350°F (175°C). Remove the plastic wrap and let the dish sit while the oven heats. Bake for 35–40 minutes until puffed, set, and golden brown.
Optional brûlée finish:
For a crème brûlée touch, sprinkle granulated sugar on top and torch until caramelized and crisp.
Serving Suggestions:
Serve alongside fresh berries, a dollop of whipped cream, or a drizzle of warm maple syrup. For savory balance, pair with crispy bacon or a simple arugula salad. A glass of freshly squeezed orange juice or rich coffee rounds it out beautifully
ADVERTISEMENT
