I just love the combination of boursin, eggs, and a fruity jam or sauce for breakfast and usually end up making variations on that theme when it's time for a special breakfast. This is easy to make the night before and pop in the oven in the morning. —VanessaS
frozen unsweetened raspberries
1 16 ounces
good-quality baguette (about 1 foot long and 3 or 4 inches diameter)
In a small saucepan, combine the raspberries, water and sugar and bring to a boil. Lower the heat and simmer until the raspberries are broken down, about 8 minutes.
Whisk together water and cornstarch. Add to raspberry mixture and simmer until a bit thickened, about 3 or 4 minutes. Refrigerate until ready to use, if making ahead.
Cut the baguette into 1/2 inch chunks.
Place the Boursin in a 9 x 13 inch baking dish. Mash it up and flatten it out with a fork. Add eggs and milk and whisk until pretty well combined - a few lumps of cheese are not a problem. Mix in bread chunks and squish them down to make sure they are well covered with the custard. Cover with plastic wrap and refrigerate overnight.
When it's time to make breakfast, preheat the oven to 350. Take the plastic wrap off the bread pudding and give it another squish down to make sure all the bread is well-soaked in custard. Bake bread pudding for 35 to 40 minutes, until the top is golden and slightly puffed. Scoop out and serve with warm raspberry sauce.