savor — guide to dining on the azalea coast
63
French Lime
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French Toast with Lime Filling
The Graystone Inn
Batter:
1 tablespoon sugar
1 large loaf day-old French bread,
unsliced
4 large eggs
1 cup milk
1 teaspoon vanilla extract
2 tablespoons of butter for cooking
Lime Filling:
4 ounces light cream cheese
1 tablespoon lime juice
2 tablespoons sugar
1 teaspoon grated lime zest
Lime Curd Topping:
Grated zest and juice of 4 limes
½ cup butter
1 ¼ cup sugar
4 eggs
Step by step
Filling:
In a small bowl, mix together cream cheese, lime
juice, 2 tablespoons of sugar and lime zest until
blended.
Bread:
Slice the end off the bread and discard. Cut the
next slice 1/2 inch thick and only 3/4 of the way
through the loaf, forming a pocket, and cut the
next 1/2 inch slice all the way through. Continue
to do this until all of the bread is sliced. Spread
about 1 tablespoon of filling in each pocket, then
press together.
Batter:
In a large, shallow bowl, whisk together eggs,
milk, 1 tablespoon of sugar, and vanilla. Dip each
slice of stuffed bread in batter, turning to coat,
and place on a piece of waxed paper until all slices
are coated.
Lime Topping:
Mix together lime juice, lime zest, butter and
sugar. Melt mixture in a double boiler. Beat 4 eggs
and add to double boiler. Cook on medium. Heat
until the mixture coats the spoon. Strain mixture.
Cool. Refrigerate and use cold as topping on the
French toast instead of maple syrup.
Cooking:
Preheat a large nonstick skillet or griddle over
medium heat. Add 1 tablespoon of butter and
swirl to coat the skillet. When butter foams, add
as many bread slices as will fit and cook until
lightly browned, about 3 minutes on each side,
turning once. Remove from skillet and keep warm.
Add remaining butter to skillet and repeat with
remaining bread. Serve with lime topping or
maple syrup.
The Graystone Inn is considered one
of the most elegant structures in
all of Wilmington. It was built in
1905-1906 by Elizabeth Haywood
Bridgers, the widow of Preston Bridgers. He was
a local merchant and the son of Robert Rufus
Bridgers, who, among other things, was the
founder of the Wilmington/Weldon Railroad.
The mansion stayed in the family until after
World War I. Since then, it has served many
purposes, including as an American Legion Hall.
Located on Third Street in Historic Downtown
Wilmington, The Graystone Inn is now owned
by Marcia and Richard Moore. It has been
extensively renovated and restored to its original
turn-of-the-century elegance, a wonderful repre-sentation
of the neoclassical revival style. It is the
second Four-Diamond-rated bed and breakfast in
eastern North Carolina and has been a member
of the Select Registry since 2005.
Graystone’s vast dining room can accommo-date
a large group of guests at one long table or
can provide couples with a romantic setting by
the windows. The food is freshly prepared by
Richard and Marcia and includes unique and
delicious dishes such as Lime Stuffed French
Toast. “It’s a different taste,” says Richard, “the
lime adds a nice zing. It’s pretty sweet as is, but
some people like to add maple syrup to it. It’s
almost like having key lime pie for breakfast but,
in my opinion, it’s better.”
•The
Graystone Inn
100 South 3rd Street
(910) 763-2000