Creme Brulee French Toast

Yes its as good as you would think it is....

KC and I went with some friends to Lincoln, NE for the Huskers Spring game, or tried since 2012 was the first time since the 1950s they have ever canceled the game, this time because of so much rain. We went to this little restaurant that was called Two Twins, and we didn't get a chance to go back on Sunday, but the owner was telling us of Creme Brulee French Toast they do on Sundays.  Weeks later on "The Chew" they had an audience member make Creme Brulee French Toast so I had to try it, and still on the first time tweeked it a bit. I posted it on facebook and people I work with said they had "Food Envy" so of course this is a favorite, though I've only made it once.

Ingredients: 
1/2 c unsalted butter
1 c brown sugar
2 Tbsp corn syrup (i use light)
1 loaf sour dough bread (suggestion on recipe was Italian bread, but I think it worked well with sour dough)
8 eggs
2 c half and half
1 tsp Brandy
1 tsp Triple Sec
1/4 tsp salt
1 tsp Vanilla extract

Directions:
1. Melt butter in sauce pan, mix in brown sugar and corn syrup. Stir until sugar is melted. Pour into a 9x13 baking pan.

2. Slice the loaf of bread, day old is better, into equal slices. I did about an inch thick. (Original recipe said to remove the crust, I did not). Place in baking pan into single layer. **Do not over crowd the pan or over 'snug' the bread. I learned from experience, it will "puff" up if it doesn't have room or "breathe" while baking **

3.  Whisk the remaining ingredients together (eggs, half and half, brandy, triple sec, salt and vanilla). Pour over sliced bread. Cover and refrigerate over night.

4. Next Morning: Remove dish from fridge, and bring to room temperature. Preheat oven to 350*F

5. Bake uncovered for 35-45 minutes (ours took about 40 minutes) or until puffed and browned... imagine how 'toasted' pan french toast looks.

6. Enjoy!  Original recipe says to serve with maple syrup and whip cream... its pretty sweet tasting, so that choice is up to you. We ate it without either, though whip cream would be good, we just didn't have any at the time. I don't believe it needs syrup at all, but I'll leave it to your digression.