Baked Lime French Toast

Source: Aldi Doxy

½ cup butter

¾ cup brown sugar

2 Tbsp light corn syrup

zest of 2 limes

4 Tbsp frozen lime concentrate, defrosted

5 eggs

1 ½ cups milk

1 Tbsp vanilla

1 loaf French Bread, cut into ¾ inch slices

Preheat oven to 350°. In a medium saucepan, over a medium-low heat, combine the butter, brown sugar, corn syrup, zest, and limeade. Cook until sugar has dissolved. Pour into a greased 9x13 baking dish. Arrange bread slices in one layer over the lime mixture. In a mixing bowl, whisk eggs, milk and vanilla. Pour over bread slices. Cover and refrigerate overnight. Remove from fridge 30 minutes before baking. Bake uncovered for 30 min.

*When I need to feed a crowd, I sometimes cube up the bread, and pile it up in the dish instead of using slices. I then use 1 ½ batches of the rest of the recipe, and bake for 45 min.

Baked Cinnamon French Toast

Source: Pioneer Woman
1 loaf Sourdough or French Bread
8 eggs
2 cups milk
½ cup heavy cream
½ cup sugar
½ cup brown sugar
2 Tbsp Vanilla

Topping
½ cup flour
½ cup brown sugar
1 tsp cinnamon
½ tsp nutmeg
¼ tsp salt
½ cup cold butter, diced

Preheat oven to 350°. Grease 9x13 baking dish. Cut bread into large cubes. Evenly place into baking dish. Whisk together eggs, milk, cream, sugar, brown sugar, and vanilla. Pour over bread. Cover and refrigerate overnight, or at least for 2 hours.

For the topping: Mix the flour, brown sugar, cinnamon, nutmeg, and salt. Add the butter and with a pastry cutter (I use a small food processor,) mix together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.

When ready to bake, evenly distribute the topping over the bread. Bake uncovered for 55 minutes.

*Very fast and easy to make for company if you get it ready the night before, and bake it in the morning. I don’t always use cream, all milk is fine too.