Cassarola de French Toast

Ingredients
1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
2 Tbsp corn syrup
1 (8 to 9) inch round loaf Challah bread (we used Sara Lee Texas Toast bread - it's not quite an inch thick, but close).
5 large eggs
1 1/2 cups half and half
1 teaspoon vanilla
1 teaspoon Grand Marnier (we used cinnamon)
1/4 teaspoon salt

Directions
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth, and pour into a 13 by 9 by 2-inch baking dish. Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, cinnamon and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350 degrees F and bring bread mixture to room temperature. Bake uncovered in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

To serve, cut into pieces and put on plate upside down. The original recipe called for whipped cream on top, but we thought it was plenty sweet enough. Yum!