Ingredients
1 loaf French bread, diagonally sliced
1/2 cup unsalted butter
1 cup brown sugar, packed
2 tablespoons light Karo syrup
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla extract
1 teaspoon Grand Marnier
1/4 teaspoon salt
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Enameled cast iron skillet — no seasoning, light interior shows fond
Professional copper saucepan — ultimate thermal control for sauces
French blue carbon steel — lighter than cast iron, great sear
French carbon steel — lighter than cast iron, seasons like a wok
French carbon steel crepe pan — seasons naturally, perfect heat
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Melt butter, brown sugar and Karo over medium heat in a small saucepan. Stir until smooth. Pour mixture in a 13x9 casserole dish. Place bread on top, squeezing it in if you need. Whisk eggs, half and half, vanilla, Grand Marnier and salt in a large bowl until combined. Pour mix evenly over bread. Chill in the fridge overnight. In the morning: LET CASSEROLE COME TO ROOM TEMPERATURE! Preheat oven to 350°F. Bake uncovered 35-45 minutes. Edges will be puffed and golden.