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
20 inch baguette
plus 2 teaspoons raspberry jam
a round of boursin cheese
1 1/2 cups
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.
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.
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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