Creme Brulee French Toast

contributed by Jaime Cecil
1/2 C unsalted butter
1 C packed brown sugar
2 Tbsp. corn syrup
1″‘ round loaf of  crusty,artisan style bread
5 large eggs
1 1/2 C half and half
1 tsp vanilla
1 tsp orange juice concentrate
1/4 tsp salt
In a small pan melt butter with brown sugar and corn syrup.  Stir until smooth.  Pour mixture into a 9 x 13 inch baking dish.  Cut bread into 1″ thick slices. Do not use end pieces. Arrange bread slices into pan, on top of sugar mixture.  Squeeze them to fit together.
In a bowl mix together eggs, half and half, vanilla, OJ and salt.  Pour evenly over bread.  Cover dish with plastic wrap and refrigerate over night.
Heat oven to 350 degrees and bring bread to room temperature before baking.
Bake bread mixture uncovered until edges of pale gold. Approx 30-40 minutes.

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