In a small heavy saucepan melt the butter, brown sugar and corn syrup. Stir until smooth over medium high heat. Then distribute mixture into individual ramekins.
Cut the bread into cubes and set aside.
In a large bowl, whisk the eggs, half and half, heavy cream, vanilla, orange zest, Grand Marnier and salt until well combined. Add bread to the mixture and submerge. Allow mixture to sit for 15 minutes.
Pour mixture into individual ramekins, cover and refrigerate for 8 hours or overnight.
Preheat oven to 350°.
Remove bread from refrigerator and allow it to sit until it reaches room temperature.
Bake for 30 - 35 minutes or until edges are golden brown.
Sprinkle 2 tbs. white sugar over each ramekin.
Using a blow torch caramelize sugar. Alternatively, place under a broiler for 2-3 minutes until sugar crystalizes.