Creme Brulee French Toast

1. Butter a 9×13 baking dish.
2. Melt your butter, brown sugar, and corn syrup in a pan. Pour this mixture into the bottom of your dish, and spread evenly.
3. Cut your challah bread (you can also use brioche) into 1 1/2-inch slices.
4. Place your bread in your pan that has been prepared with your syrup mix. You will need to squeeze the pieces into the pan so that it creates one tight layer.
5. Whisk your eggs, heavy cream, milk, vanilla, salt, and Grand Marnier (or Cointreau). Pour this mixture evenly over the bread.
6. Cover your dish tightly with plastic wrap, and keep it in the fridge for 8 hours (or overnight).
7. Set your dish out, and let it come to room temperature (about 20 minutes).
8. Place in a preheated 350-degree oven. Bake for 30-40 minutes (until the bread is golden and puffy).
9. Serve hot with powdered sugar and if you need morning kick, add some drunken strawberries.

To make drunken strawberries, slice strawberries and combine sugar, and Grand Marnier (to taste). Stir and refrigerate for 2-24 hours.