Cooking Instructions:

In a saucepan over moderate heat, combine the unsalted butter, light brown sugar, and corn syrup. Stir until the mixture is smooth and well combined. Set aside to cool slightly.

Trim the crust from the bottom of the loaf of Challah bread and cut it into 1-inch-thick slices. Lightly coat the sides of a 9x13-inch baking dish with non-stick spray.

Arrange the bread slices in a single layer in the prepared baking dish. Pour the butter-sugar mixture evenly over the bread, making sure each slice is well coated.

In a separate bowl, whisk together the eggs, half-and-half, vanilla extract, and salt until fully combined. Pour the custard mixture evenly over the bread, making sure all slices are soaked.

Cover the baking dish tightly with plastic wrap and refrigerate for at least 8 hours, or up to 1 day. Before baking, remove the dish from the refrigerator and allow it to come to room temperature for about 30 minutes.

Preheat the oven to 350 degrees Fahrenheit. Bake the dish uncovered for 35-40 minutes, or until the bread is puffed and the edges are pale golden. For a caramelized top, bake for 20 minutes, then flip the dish and bake for an additional 10-15 minutes.

Once baked, carefully invert the hot baking dish onto a serving tray to reveal the syrup on top. Serve immediately.

Extra Tips: For the best flavor and texture, make sure your bread is day-old, as it will absorb the custard mixture more effectively. Additionally, you can customize the dish by adding spices, such as cinnamon or nutmeg, to the custard for extra warmth.

Don't forget to let the dish cool slightly before inverting, as the syrup can be hot and may splatter. Enjoy your delicious Overnight Crème Brûlée French Toast!