Creme Brulee French Toast
1/2 cup unsalted butter
1 cup packed brown sugar
6 slices French Bread
1-1/2 cups half-and-half cream
1 teaspoon vanilla extract
1 teaspoon brandy-based orange liqueur (Grand Marnier)
14 teaspoon salt
(note--I think a pinch of cinnamon would be good)
Melt butter in a small saucepan over medium heat.
Mix in brown sugar and stir until sugar is dissolved.
Pour mixture into a 9 x 13 inch baking dish.
Remove crusts from bread (note--I thought this step was silly, so I skipped it).
Arrange bread in the baking dish in a single layer.
In a small bowl, whisk together eggs, cream, vanilla, orange brandy, and salt.
Pour over bread.
Cover and chill at least 8 hours, or overnight.
Preheat oven to 350 degrees.
Remove dish from refrigerator and bring to room temperature.
Bake uncovered 35 to 40 minutes, or until puffed and lightly browned.
Here's a slightly different version by Smitten Kitchen, using brioche. Yum!