1/2 cup unsalted real butter
1 cup light brown sugar
2 Tbls light corn syrup (this is one occasion Corn Syrup is OK in our house : )
1 loaf Challah bread
6 large eggs
2 cups half and half
3 tsp real vanilla
2 Tbls Frangelico
1/4 tsp salt
First step is to prepare the Challah bread. This is what it looks like. It is an egg based bread and most bakeries carry it. The Publix bakery makes this daily!
My mom prefers to remove some of the outer crust before slicing. I prefer to leave the crust on, either way is okay. Do what you like best! Slice into 1 inch pieces, like this:
Set this aside and then make your egg mixture. Whisk eggs, half and half, salt, vanilla and Frangelico.
Set aside and start the caramel base.
Melt butter in a heavy stainless steel saucepan. Add corn syrup and brown sugar.
Cook on low heat until the sugar has dissolved into the butter and begins to thicken.
Pour mixture into a 9x13 glass baking dish. Press sliced bread into the mixture, you may need to stack some pieces on top of one another. I prefer it this way but mom smashes all of them into one single layer. It works either way.
Pour egg mixture over the top.
Cover tightly with saran wrap and refrigerate 8 hours or overnight. Bring to room temperature before baking (set on counter at least 30 - 45 minutes). Bake at 350 degrees about 40 - 45 minutes, uncovered. If the top starts to brown before baking time is complete cover loosely with aluminum foil. Then remove the last 5 minutes of baking time. Once out of the oven let it sit about 5 minutes.
Cut into squares and serve by flipping the piece over when plating. Doing this puts the "cream" on the bottom and the caramel topping will run down the sides resembling the carmelized top to a traditional Creme Brule'e. Enjoy!