Crème Brûlée French Toast

This recipe requires advance preparation. Lightly butter a 9x13-inch baking dish and set aside. Melt the butter and brown sugar with the corn syrup in a small saucepan over medium heat; stir until smooth and bubbly. Pour the mixture into the prepared dish. Arrange the bread slices on top in two overlapping rows, slightly stacking the bread. In a large bowl, whisk together the eggs, half-and-half, milk, vanilla, sugar, salt and liqueur until well combined; pour evenly over the bread. Cover with foil and chill for at least 8 hours or overnight. Preheat the oven to 350° F. Bake until set in the center, approximately 45 minutes, then uncover and bake an additional 15 minutes or until golden brown. Dust with powdered sugar and serve with the sauce from the dish. Serves 8.