This is from one of Julie Rosso's books. I use it often for "group"
breakfasts.
1/2 cup butter
1/4 cup light corn syrup
4 T frozen lime concentrate
1-1/2 cup skim milk
1 T vanilla
1/2 cup light brown sugar, packed
Zest of 3 limes, finely minced
2 eggs
3 egg whites
1 loaf french bread, cut into 3/4-inch slices
1. Spray a 9x13" baking dish with non-stick spray. In a medium saucepan,
over low heat, place the butter, brown sugar, corn syrup, zest, and limeade
and cook until butter and sugar have melted, 3-5 minutes. Pour into the
baking dish.
2. In a small 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. 1/2 hour before baking, remove the French toast from the refrigerator and
allow to return to room temperature. Preheat the oven to 350F and bake,
uncovered, for 30 minutes, until golden brown. Serve immediately.
Serves 12
Paula Joseph-Johnson, LMS/Yearbook Advisor
Bristow High School Media Center (Bristow, OK)
pjohnson@bristow.k12.ok.us <mailto:pjohnson@bristow.k12.ok.us>
Twitter: http//twitter.com/pjojo
Currently reading: How Not to Be Afraid of Your Own Life, by Susan Piver
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