Cut the french bread of your choice so that it will sit about 2 inches high in a 9x13 baking dish. Set bread aside.
In a large bowl, whisk eggs together until yolks are broken up. Add in half and half cream, vanilla, orange liqueur, and salt, then stir until fully combined. Set bowl aside.
Melt butter in a saucepan over medium heat. Add the brown sugar and corn syrup, stirring until sugar is dissolved, about 3 minutes.
Remove caramel sauce from heat and immediately begin to pour in a 9x13 baking dish. Pour slowly so that bottom of baking dish is completely covered with caramel. See above video for example.
Arrange cut french bread in baking dish on top of the caramel. Bread should be tightly packed with minimal space in between.
Pour egg mixture over bread, saturating each piece as much as much as possible.
Cover baking dish and chill in the refrigerator for at least 4 hours or ideally 8 hours. Note: If you're in a hurry, chilling the dish can be optional, but bread will not be as saturaed with egg mixture.
Set oven to 350 degrees. Remove french toast from refrigeartor and allow to come to room temperature while oven heats.
Bake for 35-40 minutes or until bread is puffy and the top is golden brown.
Let creme brulee french toast rest for 5 minutes before serving. Serve with powdered sugar (optional).
Thank you for printing Creme Brulee French Toast from https://homemadehooplah.com/creme-brulee-french-toast/
You can find more great recipes at homemadehooplah.com.