creme brulee french toast

One of our FAVORITE breakfast's...it will soon be yours too!

1 loaf Challah, Brioche or French Bread
(sliced into 1 1/2-inch thick slices)
1/2 cup Butter
1 cup Brown Sugar, packed
2 tablespoons Corn Syrup
5 large Eggs
3/4 cup Heavy Cream
3/4 cup Milk
1 teaspoon PURE Vanilla
1/4 teaspoon Salt
2 teaspoons Grand Marnier
Powdered Sugar (optional)

Butter a 9 by 13 baking dish. In a small pot, melt the butter with the brown sugar and corn syrup. Stir together until the sugar is completely melted. Pour mixture into the baking dish. Place the bread slices on top of the butter and sugar mixture in one even layer. Squeeze the edges slightly to make the bread fit. In a bowl, whisk together the eggs, cream, milk, vanilla, salt, and 2 teaspoons of Grand Marnier. Pour this mixture over the bread. Tightly cover baking dish with plastic wrap and refrigerate for 8 hours or overnight. Let dish stand at room temperature for 20 minutes before placing in preheated oven at 350 degrees. Bake for 30 to 40 minutes until french toast is golden and puffed. Serve hot with drunken strawberries, buttermilk syrup and powdered sugar sprinkled on top.

* * * * Drunken Strawberries * * * *
1 quart Strawberries, hulled and sliced 1/4-inch thick (lengthwise)
1/4 cup Sugar
1/4 cup Grand Marnier

Combine sliced strawberries, sugar, and Grand Marnier in a small bowl. Cover with plastic wrap and refrigerate for 2 hours up to 24 hours.