Mouth-Watering Crème Brûlée French Toast

If you favor sweet breakfasts over savory, you'll swoon at this crème brûlée French toast. The outside is delightfully crisp, the inside soft and creamy and the sugar caramelizes into a candied glaze that will make you forget about maple syrup. You'll never look at traditional French toast the same way. It just doesn't compare to this sugary goodness. Pair it perfectly with a side of salty bacon and fresh fruit to cut the rich flavor of this elevated version of an all-time classic. Crème Brûlée French Toast Recipe adapted from epicurious.com 1 stick & 2 Tbsp. unsalted butter 1 ¼ cup packed brown sugar 8- to 9-inch challah or round loaf country-style bread 6-7 large eggs 1 ½ cup (generous) half and half 1 tsp. vanilla 1 tsp. Grand Marnier ¼ tsp. salt Instructions: In a small heavy saucepan, melt butter with brown sugar over medium heat, stirring, until smooth and pour into a 13-by-9-by-2-inch baking dish. Cut six 1-inch thick slices of bread and trim crusts. Arrange bread slices in a single layer in baking dish, squeezing them slightly if needed to fit. In a bowl, whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to one day to ensure mixture has soaked through. When ready to bake, preheat oven to 350 degrees Fahrenheit and bring bread to room temperature. Bake bread mixture, uncovered, in the middle of oven until puffed and edges are pale golden, 35 to 40 minutes. Serve immediately.