Overnight Orange French Toast

I had to find a picture online because we gobbled up our french toast before I remembered to take a picture! Jaime sent this recipe to me and it was a superb breakfast treat. It's hard to beat a delicious breakfast that's done the night before. The loaf of french bread was perfect to feed four adults, and there was plenty of scrumptious orange syrup left that we've been using on regular pancakes and waffles.

4 eggs

½ cup half and half

⅓ cup orange juice

3 Tbsp orange flavored liqueur or orange juice

2 Tbsp sugar

¼ tsp vanilla

¼ tsp salt

16 slices French bread, cut thick

Orange Syrup

½ cup butter

⅓ cup sugar

⅓ cup frozen (thawed) orange juice concentrate

Beat eggs, half and half, orange juice, liqueur, sugar, vanilla, and salt in small bowl with fork. Dip bread into egg mixture, soaking thoroughly; place in ungreased pan. Pour any remaining sauce over bread. Cover loosely and refrigerate overnight or at least 8 hours, but no longer than 24.

Make orange syrup; melt butter in saucepan. Add sugar and orange juice concentrate, stirring until sugar is dissolved. Remove from heat; cool slightly. Beat with wire whisk until thick and shiny.

Heat griddle to 375 degrees; grease with butter. Cook bread 4 to 5 minutes per side.