Boozy Caramel French Toast Casserole

Ingredients

• 0.5 cup butter unsalted plus more for greasing the pan
• 0.8 cup brown sugar light packed
• 2 tablespoons plus light
• 1 lbs day-old brioche (you'll likely need two loaves but you won't use it all)
• 5 large eggs 
• 1 teaspoon vanilla extract 
• 3 tablespoons grand marnier 
• 1 teaspoon orange zest 
• 0.3 teaspoon salt 
• 1.5 cups frangelico 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• plastic wrap
• baking pan

Directions

1. Grease a 9 x 13-inch baking dish with butter.
2. In a small saucepan over medium heat, melt the butter with the brown sugar, corn syrup, and one tablespoon of water, stirring with a whisk until smooth.
3. Pour into the prepared pan.
4. Slice off the crusts from the brioche (it doesn't need to be perfect).
5. Cut the bread into 1½-in thick slices. Arrange the bread slices on top of caramel, making sure the entire base of the pan is covered.
6. In a medium bowl, whisk together eggs, half-and-half, vanilla, Grand Marnier, orange zest and salt until well combined.
7. Pour evenly over bread. Cover with plastic wrap and chill at least 20 minutes or overnight.
8. Preheat the oven to 350°F and set an oven rack in the middle position.
9. Bake, uncovered, in the middle of the oven until puffed and golden, 40-50 minutes.
10. Let cool a few minutes (it will deflate), then serve immediately. The caramel base hardens up as it cools, so it's important to serve hot.