Take a small saucepan, and melt butter over medium heat. Add brown sugar and corn syrup in it, and stir it properly until the sugar is completely dissolved. Pour the mixture into a 9x13 inch baking dish.
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Remove the crusts from the slices of bread, and arrange them in the baking dish in a manner that a single layer is made. Take a small bowl, and break eggs into it. Add half-and-half cream, orange brandy, salt and vanilla extract, and whisk together all the ingredients well. Cover the bowl, and refrigerate it for at least 8 hours or overnight.
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Bake it uncovered for about 35 to 40 minutes in the preheated oven, until a light brown top is achieved. Take out the dish from the oven, and set it aside to bring it to room temperature. Serve as you need.
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