1 cup/220g packed brown sugar
2 tablespoons corn syrup
6 (1 inch thick) slices French bread
1 1/2 cups half-and-half cream
1 teaspoon vanilla extract
1 teaspoon orange brandy
1/4 teaspoon salt
Melt butter in a small saucepan over medium heat. Mix in brown sugar
and corn syrup, stirring until sugar is dissolved. Pour into a 9x13
inch baking dish.
Remove crusts from bread, and arrange in the baking dish in a single
layer. In a small bowl, whisk together eggs, half and half, vanilla
extract, orange brandy, and salt. Pour over the bread. Cover, and
chill at least 8 hours, or overnight.
Preheat oven to 350F. Remove the dish from the refrigerator, and
bring to room temperature. Bake uncovered 35 to 40 minutes in the
preheated oven, until puffed and lightly browned.