Using day old french bread (or even up to a few days old), cut bread into 8 slices, into 1 inch slices.
In a small saucepan over medium-low heat, melt butter. Add in brown sugar and light corn syrup, whisking until brown sugar is completely dissolved. Pour into bottom of greased 13X9 baking dish.
In a pie pan (or other shallow bowl), whisk together eggs, whole milk, cream, orange liqueur, vanilla, and salt.
Take one slice of bread and dip into the egg/milk mixture, then flip bread. Transfer to the baking dish. Continue with remaining 7 slices of bread.
Once all bread is in the baking dish, take the remaining egg/milk mixture and pour evenly across the french bread in baking dish. Sprinkle the tops of bread with ground cinnamon.
Cover and chill overnight.
The next morning, remove the baking dish from the fridge and preheat oven to 350 degrees F.
Bake uncovered for 15 minutes, then flip the bread and continue baking for another 15-20 minutes.
Serve warm with maple syrup and fresh fruit