ANNE'S FRENCH TOAST CREME BRULEE

1 tablespoon light corn syrup
1 tablespoon maple syrup
1/2 cup (1 stick) butter
1 cup firmly packed light brown sugar
1 baguette, in 1-inch-thick slices
6 large eggs
2 cups half-and-half
2 teaspoons vanilla extract
2 teaspoons Grand Marnier (optional)
Grated zest of 1 large orange
1/4 teaspoon salt
Additional maple syrup, or sour cream or creme fraiche for serving (optional)

Butter or lightly spray a 9-by-13-inch baking dish.

In small saucepan, combine corn syrup, maple syrup, butter and brown sugar, and simmer over medium heat, stirring, until smooth. Pour mixture into prepared baking pan. Place bread slices in one layer in syrup mixture.

In large bowl, whisk together eggs, half-and-half, vanilla, Grand Marnier (if using), orange zest and salt. Pour evenly over bread. Cover with plastic wrap and refrigerate overnight.

WHEN READY TO COOK:
The next day, place oven rack in middle position and preheat oven to 350 degrees. While oven preheats, bring baking dish to room temperature.

Bake French toast 45 minutes, or until puffy and golden. Cut into squares and serve immediately with additional maple syrup, or with a dollop of sour cream or creme fraiche.

Servings: 6-8
Adapted from source: The Splendid Spoonful: From Custard to Creme Brulee by Barbara Lauterbach