Grease a 4-quart covered casserole with 2 tablespoons butter.
3 tablespoons unsalted butter
Stir together the ricotta cheese, honey, half the lime zest and 2 tablespoons lime juice in a mixing bowl.
16 ounces ricotta cheese, 1/4 cup honey, 2 limes
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.
3 loaves baguette, 13 ounces blueberry jam
Whisk together the eggs, milk and vanilla. Pour egg mixture over the baguettes. Cover and place in the refrigerator overnight.
4 eggs, 1 cup whole milk, 1 teaspoon vanilla
Preheat the oven to 350 degrees. Uncover casserole and sprinkle turbinado over the top. Bake until egg is set and the bread is toasted, about 40-45 minutes. Re-cover 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 small saucepan. Heat over low heat until warm. Stir in the remaining 1 tablespoon butter and basil, and serve warm alongside the casserole.