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1/2 cup unsalted butter (1 stick)
In a small heavy saucepan , melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth. Pour into a 13"x9"x2" baking dish.
Cut six 1" thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla, orange liqueur, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to one day.
Preheat oven to 350°F and bring bread to room temperature. Bake bread mixture, uncovered in middle of oven, until puffed and edges are pale golden, 35 to 40 minutes.
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
1 cup brown sugar, packed
2 tbsp. corn syrup
1 round loaf challah (8" to 9" diameter) (click here for challah recipes)
5 large eggs
1-1/2 cups half-and-half
1 tsp. vanilla
1 tsp. Grand Marnier or other orange liqueur
1/4 tsp. salt