Make the Caramel Sauce: In a heavy saucepan melt butter with brown sugar and maple syrup over moderate heat. Stir until smooth. Pour into a 9x13" baking dish.
Layer the Bread: Cube the bread, if desired. Arrange the bread in one or more layers in the baking dish. Squeeze the bread slightly for a snug fit in the pan. (The number of layers you have will depend upon the thickness of your bread. Standard sandwich bread will result in two layers.)
Make the Custard: In a bowl, whisk together eggs, cream, vanilla, Grand Marnier, and salt until well combined. Pour over the bread. Cover and bread mixture and chill for at least 8 hours and up to 1 day.
PRO-TIP: Throw this together just before you go to bed. It will be all ready to bake for breakfast in the morning.)
Bake: Preheat oven to 350 degrees. Bring bread mixture to room temperature.
Bake uncovered in the middle of the oven until puffed and the edges are pale golden brown. 30-40 minutes.
This recipe was originally found in an old Gourmet magazine. It was in the 'You Asked for It' column. This dish was popularized by the Inn at Sunrise Point in Camden, Maine.Bread Tips: White bread, French bread, brioche, or challah are the best choices for this baked French toast.