French Toast "Creme Brulee"

Ingredients:

• 110 g unsalted butter
• 1 cup brown sugar
• 2 tablespoons corn syrup
• 1 round challah, 20-22 cm in diameter.
• 5 large eggs
• 1.5 cups of low-fat cream
• 1 tsp vanilla extract
• 1 tsp. Grand Marnier liqueur
• 1/4 teaspoon salt

Preparation:

1. In a small heavy-bottomed saucepan, melt the butter with the brown sugar and corn syrup over medium heat, stirring until smooth. Then pour the mixture into a 9 x 13 x 2-inch baking dish.
2. Cut the center of the challah into 6 2.5cm-thick slices, reserving the ends for another use, and trim the crusts. Arrange the bread slices in a single layer in a baking dish, pressing them lightly to fit. In a bowl, whisk together the eggs, cream, vanilla, Grand Marnier, and salt and pour over the bread. Cover the dish and refrigerate for at least 8 hours and up to 1 day.
3. Preheat the oven to 350°F (175°C) and bring the bread pan to room temperature. Bake, uncovered, on the middle rack of the oven until the toast is puffy and the edges are golden brown, 35-40 minutes.