After reading numerous reviews I modified the recipe just a bit to reduce the brown sugar, add cinnamon, going with maple syrup, leaving the crust on the French bread, reducing the egg count and broil glazed side up after baking. It was easy and worth the wait overnight in the fridge.
6 TBS unsalted butter
3/4 cup packed brown sugar
1 ½ TBS maple syrup
6 (1 ½ inch thick) slices of French bread cut on a diagonal
4 large eggs
1 1/4 cups half-and-half
1 tsp vanilla extract
1 tsp orange liqueur (Grand Marnier®, Triple sec, or orange extract)
1/4 tsp salt
1/4 tsp cinnamon
1. Melt butter in a saucepan over medium heat. Mix in brown sugar and maple syrup, stirring until sugar is dissolved. Spread into a 9x13 inch baking dish.
2. Arrange bread slices in the baking dish in a single layer.
3. In a bowl, whisk together eggs, half and half, vanilla, orange liqueur, cinnamon and salt until well blended. Pour over the bread. Cover and chill at least 8 hrs or overnight.
4. Remove the dish from the fridge, bring to room temp then preheat oven to 350 degrees F.
5. Bake uncovered 35 to 40 minutes until lightly browned.
6. Remove from oven, flip bread over and broil for 5-6 minutes until the brown sugar coating is bubbling. Note: if baking in a Pyrex dish (not broiler safe), transfer the bread to a metal pan for broiling.
7. Sprinkle with powdered sugar if desired, garnish with a side of berries, bacon, whatever, and serve.
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After reading numerous reviews I modified the recipe just a bit to reduce the brown sugar, add...