The story behind this unique breakfast treat, is I had a very detailed dream where I was whipping up this wonderful Key Lime Pie battered French Toast for one of my close friends. I figured this was a sign, and God was telling me to make this “dreamy” dish a reality! I invited one of my closest friends and greatest Guinea Pig, Mario, over for Saturday morning breakfast and came up with the following recipe for my fantasy French Toast. The batter you soak the bread in has many of the elements that make up traditional Key Lime Pie custard, and the outer crust is Graham Cracker crumbs, just like the base of the pie. You may want to soak the bread in the batter in the fridge overnight, or for 3-4 hours. This will give you the best results!
Ps. When I was cracking the eggs, one of them has twin yolks inside, which is good luck! I knew this recipe was bound to be a success!
(Feeds 3-4 People)
- 6- Slices of fresh bread cut into 1 inch slices ( I used French Pullman, but you can also use Brioche, Challah, or any good bread that will absorb the liquid and wont contrast with the flavors of the dish)
- ¾ Cup Sweetened Condensed Milk
- 1 Cup Milk (I used 2%)
- 3/4 Cup Heavy Cream
- 1/4 Teaspoon Vanilla
- 3 Extra Large Eggs
- ½ Cup of Fresh Lime Juice (About 4 limes worth)
- Pinch of Lime Zest
- 1 ¼ Cups of Honey Graham Cracker Crumbs (about one sleeve of crackers)
- ¼ Teaspoon of Cinnamon
- About 4 Tablespoons of Butter
- Powdered Sugar (Garnish)
- Whipped Cream for Garnish (Optional)
- In a large bowl, whisk together the milks, cream, vanilla, eggs, lime juice and lime zest.
- Pour a little bit of the batter in a deep pan or Pyrex Dish and then scatter the slices of bread around the pan.
- Pour the remaining batter over the top of the bread slices and set in the fridge overnight or for 3-4 hours, until the bread fully absorbs the liquid.
- Preheat the oven to 350F
- In a shallow dish, combine the Graham Cracker Crumbs and Cinnamon.
- Remove bread from the refrigerator and heat up a skillet on medium heat.
- Dip each soaked piece of bread in the graham cracker crumbs, so they are fully coated.
- Melt 2-tablespoons of butter in the pan.
- Cook each piece of French Toast in the buttery pan until they are golden brown on both sides and have a slight crunch on the outside.
- Remove from the frying pan and place the toast onto an Aluminum Foil covered cookie sheet.
- Place the cookie sheet with the French Toast into the preheated oven for about 10 minutes or until the French toast is creamy and tender on the inside, but not too wet and soggy.
- Remove from the oven and dust with powdered sugar right before you enjoy it.
- Serve with Maple Syrup and a dollop of whipped cream