Caramel French Toast Bake

In a small saucepan, melt the butter over medium heat.

Add the brown sugar and corn syrup, stirring until the sugar dissolves and the mixture is smooth.

Pour the caramel mixture into a 9×13-inch baking dish, spreading it evenly over the bottom.

Arrange the slices of French bread in a single layer over the caramel base. You may need to overlap them slightly to fit.

In a large mixing bowl, whisk together the eggs, half-and-half, vanilla extract, Grand Marnier (if using), and salt until well combined.

Pour the custard mixture over the bread slices, ensuring they are evenly soaked.

Cover the baking dish with plastic wrap or aluminum foil and refrigerate overnight to allow the bread to absorb the custard fully.

Preheat your oven to 350°F (175°C).

Remove the dish from the refrigerator and let it sit at room temperature for about 20 minutes.

Bake uncovered for 40-45 minutes, or until the French toast is puffed and golden brown.

Let it cool for a few minutes before serving.