Instructions:
Prepare caramel base: Melt butter, brown sugar, and corn syrup in a saucepan over medium heat until smooth. Pour into a 9×13 inch baking dish.
Arrange bread: Place bread slices in a single layer over the caramel base.
Make custard: Whisk together eggs, half-and-half, vanilla, Grand Marnier (if using), and salt. Pour over bread.
Refrigerate: Cover and refrigerate overnight or at least 8 hours.
Bake: Preheat oven to 350°F (175°C). Bake uncovered for 35-40 minutes or until golden brown.
Caramelize (optional): Sprinkle sugar on top and caramelize with a kitchen torch.
Serve: Let cool slightly before serving.
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