1. Prepare the Caramel Base

• In a small saucepan, melt ½ cup unsalted butter over medium heat.
• Add 1 cup brown sugar and 2 tablespoons corn syrup; stir continuously until the sugar has completely dissolved into a thick caramel.
• Pour the caramel mixture into a 9×13-inch baking dish, spreading it evenly across the bottom.

2. Arrange the Bread

• Trim the crusts off the 6 slices of French bread if desired.
• Arrange the bread slices in a single layer on top of the caramel in the baking dish.

3. Make the Custard

• In a mixing bowl, whisk together:
  • 5 large eggs
  • 1 ½ cups half-and-half cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon Grand Marnier (or another orange liqueur)
  • ¼ teaspoon salt
• Whisk until the mixture is smooth and well combined.

4. Soak the Bread

• Pour the custard mixture evenly over the bread, ensuring each slice is well soaked.
• Gently press the bread down with a spatula to help it absorb the liquid.

5. Refrigerate Overnight

• Cover the dish with plastic wrap and refrigerate for at least 8 hours (or overnight).
• This allows the bread to fully absorb the custard, ensuring a soft, rich texture.

6. Bake the French Toast

• Remove the dish from the refrigerator 30 minutes before baking to bring it to room temperature.
• Preheat the oven to 350°F (175°C).
• Bake uncovered for 35-40 minutes, or until the top is puffed and golden brown.

7. Brûlée the Top (Optional)

• For an extra caramelized crust, sprinkle the top with a thin layer of sugar and use a kitchen torch to brûlée it until golden and crispy.
• If you don’t have a torch, broil for 1-2 minutes (watch closely to prevent burning).