Grease a 9×13 baking dish and set asideIn a small saucepan, over medium heat, melt butter. Add brown sugar and maple syrup and stir until sugar is completely dissolved. Pour mixture into baking dish. Arrange bread slices as close together as possible, in one layer, in the baking dish. Set aside. In a large bowl, whisk eggs by hand until fluffy- about 1 minute. Add half and half, vanilla, orange liquor, cinnamon and salt and whisk until all is evenly combined. Pour egg mixture evenly over the bread slices. Cover tightly with plastic wrap and chill overnight (or for at least 6 hours.) When ready to bake, remove from refrigerator and bring to room temperature- 30 minutes to an hour. Preheat oven to 350 degrees.Bake for about 35 minutes until the French toast looks lightly golden brown and is cooked all the way through.Serve immediately, nice and hot.When scooping out a serving, flip bread slice over and serve “bottom-side-up” onto plate. This way, the brown sugar/butter coating is now on top. (Hence the “crème brûlée” topping!)Accompany French toast with toppings of your choice.
Cameron is making a holiday parfait, courtesy of Chef David Myers, that takes the familiar ingredients of this classic treat and transforms them with exciting flavors from around the world.
