1/2 pound French baguette, cut in half
1/4 cup butter
2 eggs
1 teaspoon vanilla extract
1 cup bread flour
4 ounces melted butter
1 teaspoon ground nutmeg
1/2 teaspoon salt
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch square pan.
Place one half of the French baguette on a medium baking sheet. Spread half of butter over the baguette.
Top the butter with half of bread flour, then sprinkle with remaining bread flour.
Place 1 tablespoon of melted butter on the bottom of a 9 inch square pan. Layer the remaining bread flour on top of butter, then top bread flour with remaining butter, leaving a small amount of lemon-lime flavored liqueur in the pan.
Bake at 375 degrees F (190 degrees C) for 25 minutes. When eggs are set, remove from temperature in the microwave and add to pan. Bake for another 5 minutes.
While the eggs are cooking, place the vanilla extract into a small saucepan. Bring to a stop, stirring constantly, and add the remaining 1 tablespoon of lemon-lime liqueur. Remove skillet, making sure to get hot. Pour in lemon-lime cura. Pour or pipe chocolate syrup over the entire surface of the baguette.
Bake for an additional 30 minutes, or until the top is golden brown. Serve warm or cold.
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