Not required: Orange liqueur or Grand Marnier, 1 teaspoon
Half a teaspoon of salt, if desired For caramelizing, 1/4 cup of granulated sugar is needed.
The Best Practices for Following
First thing to do: Heat the butter in a small saucepan over medium heat until it melts. Whisk in the brown sugar and corn syrup until smooth and the corn syrup melts. Pour the mixture into a baking dish that measures 9 by 13 inches.
After that, evenly distribute the butter and brown sugar mixture onto a baking sheet. Sprinkle the breadcrumbs on top. Slice the bread to fit the meal if it’s too large.

3. In a big basin, pour in the eggs, half-and-half, vanilla essence, salt, and Grand Marnier (if using). Beat with a whisk until well combined.

Lastly, distribute the egg mixture over the bread slices. The bread will soak up more custard if you press down lightly on it.
Set the baking dish in the fridge for at least eight hours, or perhaps overnight, covered with plastic.
Position the oven dial to 350°F, which is equivalent to 175°C. Following the removal of the plastic wrap, place the baking dish aside to cool to room temperature. The oven has to be preheated.
French toast should be baked for 35 to 40 minutes, or until golden and puffy, once the oven is heated. After a little while, put it down and let it cool off. For an additional special touch, sprinkle granulated sugar on top and use a heat torch to caramelize until it becomes a perfect brown and crispy.
Updates and Suggestions
Try adding a pinch of nutmeg and a tablespoon or two of cinnamon to the custard for a more seasonal twist. Try sandwiching cut apples or pears between two pieces of bread for a delicious variation. Substituting less brown sugar and butter will make it less sweet, while whole grain bread will give it more substance.

Not required: Orange liqueur or Grand Marnier, 1 teaspoon
Half a teaspoon of salt, if desired For caramelizing, 1/4 cup of granulated sugar is needed.
The Best Practices for Following
First thing to do: Heat the butter in a small saucepan over medium heat until it melts. Whisk in the brown sugar and corn syrup until smooth and the corn syrup melts. Pour the mixture into a baking dish that measures 9 by 13 inches.
After that, evenly distribute the butter and brown sugar mixture onto a baking sheet. Sprinkle the breadcrumbs on top. Slice the bread to fit the meal if it’s too large.

3. In a big basin, pour in the eggs, half-and-half, vanilla essence, salt, and Grand Marnier (if using). Beat with a whisk until well combined.

Lastly, distribute the egg mixture over the bread slices. The bread will soak up more custard if you press down lightly on it.
Set the baking dish in the fridge for at least eight hours, or perhaps overnight, covered with plastic.
Position the oven dial to 350°F, which is equivalent to 175°C. Following the removal of the plastic wrap, place the baking dish aside to cool to room temperature. The oven has to be preheated.
French toast should be baked for 35 to 40 minutes, or until golden and puffy, once the oven is heated. After a little while, put it down and let it cool off. For an additional special touch, sprinkle granulated sugar on top and use a heat torch to caramelize until it becomes a perfect brown and crispy.
Updates and Suggestions
Try adding a pinch of nutmeg and a tablespoon or two of cinnamon to the custard for a more seasonal twist. Try sandwiching cut apples or pears between two pieces of bread for a delicious variation. Substituting less brown sugar and butter will make it less sweet, while whole grain bread will give it more substance.