Lime Baked French Toast

By marck

This is an extraordinary recipe that we use countless times for parties -- mostly because people *request* it rather than because we necessarily want to make it. It comes from The Wickwood Inn, a lovely bed-and-breakfast in Saugatuck, MI, where Laura and I got married. (The wedding party all stayed at the Wickwood.) The Wickwood is run by Julee Rosso, one-half of the famous Silver Palate cookbook series. This recipe is Julee's.

Ingredients

• 1/2 C unsalted butter
• 3/4 C light brown sugar
• 2 Tbsp light corn syrup
• Zest of 3 limes
• 4 Tbsp frozen lime concentrate, defrosted
• 5 eggs
• 1-1/2 C milk
• 1 Tbsp vanilla
• 1 loaf French bread, cut into 3/4" slices

Details

Servings 8
Adapted from wickwoodinn.com

Preparation

Step 1

1. Spray a 9 x 13 baking dish with olive oil spray. In a medium saucepan, over a medium-low heat, place the butter, brown sugar, corn syrup, zest, and limeade and cook until butter and sugar has melted, 3 to 5 minutes. Pour into the baking dish.

2. In a small mixing bowl, mix the eggs, milk and vanilla and blend well. Arrange the bread slices in one layer over the syrup mixture and pour the egg mixture over the bread. Cover and refrigerate overnight.

3. One hour before baking, remove the french toast from the refrigerator to allow to return to room temperature. Preheat oven to 350 and bake uncovered for 30 minutes. Serve immediately.