Melt butter. Add brown sugar and corn syrup. Microwave until smooth and thick (about five minutes). Stir occasionally. Pour evenly into ramekins or large pan.
Combine eggs, milk, vanilla, Grand Marinier and salt. Soak break and place in rameking or pan on top of sugar mixture. Cover and refrigerate over night (can also be frozen). If frozen, defrost in refrigerator overnight.
Preheat oven to 350 degrees. Turn bread over. If using ramekins, line cookie sheet with foil. Place ramekins on sheet and bake 30 minutes or until a crispy on top. Remove from ramekin, pour remaining creme brulee over toast. Sprinkle with confectioner's sugar and serve.
Recipe can be modified with various types of bread (e.g. cinnamon bread, etc...), fruit, low fat or lactose free milk or egg whites/egg beaters. The toast may not fluff up as high, but it will still taste every bit as decadent.
Spray eight individual oval, shallow ramekins or large pan with Pam. Thickly slice bread.