Drunken Caramel French Toast

Drunken Caramel French Toast


  • 1 stick (1/2 cup) unsalted butter
  • 3/4 cup packed light brown sugar
  • 2 tablespoons light corn syrup
  • 1 large challah
  • 5 large eggs
  • 1-1/2 cups half-and-half
  • 1 teaspoon vanilla extract
  • 3 tablespoons Grand Marnier
  • 1 teaspoon orange zest
  • 1/4 teaspoon salt


  1. In a small saucepan, melt butter with brown sugar and corn syrup over medium heat, stirring until smooth. Pour into a 9 x 13 x 2-inch baking dish.
  2. Cut bread into 1½” slices and remove crusts.
  3. Arrange bread slices on top of caramel, making sure entire base is well covered (you will use entire loaf).
  4. In a medium bowl, whisk together eggs, half-and-half, vanilla, Grand Marnier, orange zest and salt until well combined. Pour evenly over bread. Cover with plastic wrap and chill at least 6 hours or overnight.
  5. Preheat oven to 350 degrees.
  6. Bake, uncovered, in the middle of the oven until puffed and golden, about 45 minutes. Let cool a few minutes (it will deflate), then serve.

Cook’s Note

I use plain ol’ supermarket challah (no need to buy anything fancy). If you want to play with the recipe, you could use a raisin challah or any other bread that you like.


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