Lightly spray PAM into the bottom of a 9X13” pan. Set aside.

In a small saucepan melt butter over low heat and stir in brown sugar.

Stir until brown sugar is dissolved.

Pour mixture into the pan, spreading it all over the bottom and into the corners. (It tends to be a bit elastic, but spread the best you can.)

Note: this butter/brown sugar mixture makes a “syrup” on the bottom of the French toast.

Remove crust from slices of bread.

Squeeze slices into pan, filling gaps with broken pieces of extra bread.

In a bowl, mix eggs, milk, salt, and Grand Marnier.

Pour egg mixture over bread. Using a pancake turner, push the bread down so it soaks up the egg mixture.

Cover the pan with plastic wrap and refrigerate overnight.

In the morning, preheat oven to 350 degrees.

Bake for 30 minutes or until golden brown on top.

When golden, remove from oven and sprinkle with powdered sugar.

Can serve with extra maple syrup or as is with powdered sugar.