Brunch is my favorite meal — not only because it’s fun, social and all about leisure — but because I get to make my decadent, baked Creme Brulee French Toast.

Fresh from preparing it for a fantastic brunch I went to this weekend — where we picked fresh oranges from trees in my friend’s backyard for mimosas! — I’m sharing this sinful but oh-so-yum recipe.

Ingredients:

1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 (8 to 9 inch) loaf Challah or egg bread
5 large eggs
1 1/2 cups half and half
1 teaspoon vanilla
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1 teaspoon Grand Marnier (optional)
1/4 teaspoon salt
1/2 cup maple syrup

Instructions:

In a small heavy saucepan melt butter with butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2 – inch baking dish.

Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half and half, vanilla, cardamom, cinnamon, Grand Marnier and salt until combined well and pour evenly over bread.

Chill bread mixture, covered, at least 8 hours and up to 1 day. Preheat oven to 350 degrees and bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Pour maple syrup evenly over baked souffle and serve with additional syrup on the side.  The brown sugar mixture on the bottom makes this dish VERY sweet, so go easy on the syrup!

TIP:  If you need to make this the day of and can’t let it soak overnight, substitute the Challah or egg bread with sweet hawaiian bread.