24 slices of bread, crust removed (1 package)
To make the egg mixture:
16 tablespoons of sugar
1/3 cup of water
16 eggs passed through a sieve
To make the syrup:
2 3/4 cups of sugar
1 cup of water
24 slices of bread, crust removed (1 package)
To make the egg mixture:
16 tablespoons of sugar
1/3 cup of water
16 eggs passed through a sieve
To make the syrup:
2 3/4 cups of sugar
1 cup of water
Melt the butter and sugar in a pan over low heat, stirring constantly until dissolved
Bring to a simmer and cook for 3 minutes
Remove from heat and let cool
Add the eggs to the syrup and whisk until smooth
Cook over low heat, whisking constantly, until thickened without boiling
Remove from heat and let cool
To make the syrup, melt the sugar in a pan over low heat, stirring constantly until dissolved
Bring to a simmer and cook for 5 minutes
Remove from heat and let cool
Dip the bread slices into the syrup, then into the egg mixture
Assemble the French toast on a baking dish
Sprinkle with cinnamon and lime zest.