Author Notes
During the holidays, I usually have a bigger crowd to cook for at dinner, so I try to keep breakfast easy but still a bit more special than normal. This recipe is easy to prepare, just needs to be popped in the oven in the morning, and there's not much cleanup afterwards. Plus, I love any combination of jam, eggs, and boursin. —VanessaS
Ingredients
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1
20 inch baguette
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1/4 cup
plus 2 teaspoons raspberry jam
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1/2
a round of boursin cheese
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4
eggs
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1 1/2 cups
milk
Directions
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Slice 14 1 inch rounds off of baguette. Slice each individual round almost all the way through and spread 1 teaspoon of jam inside each piece. Arrange baguette slices in a 9 x 13 inch baking dish.
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In a medium bowl, mix boursin and eggs, then add milk. Don't worry if you can't get all of the lumps out - it will melt eventually. Pour mixture over bread, cover, and place in refrigerator until liquid is absorbed, at least overnight and up to 24 hours.
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Preheat oven to 400 degrees. When over is hot, bake french toast for 25 minutes until golden brown and serve with raspberry syrup, if desired.
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