Blueberry Lime French Toast Casserole with Mint Syrup

Unexpected, refreshing spring flavors and a clever time-saving technique make this French toast dish a brunch favorite. Starting the night before, a few baguettes are spread with honey lime ricotta and blueberry jam, then soaked with a rich egg custard. In the morning, the crowd-pleasing casserole is baked to golden perfection and served with a warm mint and lime-infused maple syrup.

3 tablespoons unsalted butter, divided

1 16-ounce container whole milk ricotta cheese

1/4 cup honey

2 limes zested and juiced, divided

3-4 large loaves baguette or French bread

1 13-ounce jar blueberry jam

4 eggs

1 cup whole milk

1 teaspoon vanilla

2 tablespoons sugar

1/2 cup light maple syrup

1 tablespoon fresh mint, chiffonade

Grease a 4-quart covered stoneware casserole with 2 tablespoons butter.

Stir together the ricotta cheese, honey, half the lime zest and 2 tablespoons lime juice in a mixing bowl.

Slice the baguettes, trying not to cut all the way through the loaf. Spoon some of the cheese mixture on one side of each piece, and then some of the jam on the other side. Lay the baguettes side by side in the casserole.

Whisk together the eggs, milk and vanilla. Pour egg mixture over the baguettes. Cover and place in the refrigerator overnight.

Preheat oven to 350 degrees. Uncover casserole and sprinkle sugar over the top. Bake until egg is set and bread is toasted, about 40-45 minutes. Recover casserole if the top of the bread starts to brown.

Meanwhile, stir together the maple syrup, remaining lime zest and 1 teaspoon of lime juice in a mini cocotte. Microwave in 30 second intervals until syrup is warm. Stir in remaining 1 tablespoon butter and mint, and serve warm alongside casserole.