1 stick Butter
1 cup Brown Sugar
2 tbsp. Light Corn Syrup
1 ½ cups Milk or amount equal to eggs
1 tbsp. Grand Marnier (optional)
1 tsp. Vanilla
¼ tsp. Salt
Thickly slice bread, remove crust. Spray large baking dish with Pam.
Melt butter, brown sugar and corn syrup in large microwave-proof measuring cup. Microwave until smooth and thick (about four minutes; stir half-way through). Pour evenly into pan. Hot! Hot! Hot!
Combine eggs, milk, vanilla, Grand Marnier and salt. Soak bread and place in ramekin on top of sugar mixture.
Cover. Refrigerate overnight or freeze. If frozen, defrost in refrigerator overnight when ready to use.
Preheat oven to 350 degrees. Flip bread over. Bake 30 minutes. Flip again and top with fresh fruit of your choice strawberries, blueberries, raspberries, peaches, etc…, sprinkle with confectioner’s sugar and serve.
For those with dietary restrictions, egg whites can be used instead of whole eggs. Lactose-free milk and unsalted Fleischman’s magarine can be used for those with lactose sensitivity.