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Creme Brulee French Toast

    1/2 cup unsalted butter
    1 cup packed brown sugar
    2 tablespoons corn syrup
    6 (1 inch thick) slices French bread
    5 eggs
    1 1/2 cups half-and-half cream
    1 teaspoon vanilla extract
    1 teaspoon orange brandy
    1/4 teaspoon salt

  Melt butter in a small saucepan over medium heat. Mix in brown sugar
 and corn syrup, stirring until sugar is dissolved. Pour into a 9x13
 inch baking dish.
  Remove crusts from bread, and arrange in the baking dish in a single
 layer. In a small bowl, whisk together eggs, half and half, vanilla
 extract, orange brandy, and salt. Pour over the bread. Cover, and
 chill at least 8 hours, or overnight.
  Preheat oven to 350F. Remove the dish from the refrigerator, and
 bring to room temperature. Bake uncovered 35 to 40 minutes in the
 preheated oven, until puffed and lightly browned.