Ingredients
1/2 cup unsalted butter
¾ cup packed own sugar
1 tablespoon maple syrup
One loaf French ead, sliced
4 eggs
1 1/2 cups half-and-half cream
1 tablespoon vanilla extract
1 teaspoon orange liqueur (such as Grand Marnier or Triple Sec)
1/4 teaspoon salt
Directions
In a small saucepan over medium heat, melt the butter. Add the own sugar and maple syrup, stirring until the sugar has dissolved. Pour the mixture into a 9x13-inch baking dish.
Arrange the slices of ead on top of the sugar mixture. In a small bowl, whisk the eggs, cream, vanilla, orange liqueur, and salt. Pour it over the ead. Cover and chill for at least eight hours or overnight.
On Christmas morning, preheat the oven to 350 degrees. Remove the dish from the refrigerator and ing to room temperature. Bake for 35-40 minutes until the French toast is puffy and slightly owned.
