On stove top melt butter with brown sugar and corn syrup over medium heat, stirring until smooth. Pour into 9x13 dish. Cut 6 (1 inch) thick slices from the challah bread . Arrange slices in 1 layer squeezing them slightly to fit.
In a bowl whisk eggs, half 'n half, vanilla, rum and salt until combined. Pour egg mixture evenly over bread. Chill bread mixture covered at least 8 hours and up to one day. Preheat oven to 350 degrees and bring dish to room temperature. Bake uncovered in the middle of the oven until puffed and edges are pale golden or for 35-40 minutes.
Ingredients
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1/2 cup butter
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1 cup packed brown sugar
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2 tablespoons corn syrup
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1 8-9") round challah bread
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5 eggs (large)
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1 1/2 cups halfn half
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1 teaspoon vanilla
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1 teaspoon rum extract
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1/4 teaspoon salt
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