Ingredients
1 20 inch baguette
1/4 cup plus 2 teaspoons raspberry jam
1/2 a round of boursin cheese
4 eggs
1 1/2 cups milk
Method
Sources
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dataset
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Gathered
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Modern Paris cooking — bistro classics with American accessibility
Hold their shape — warm lentil salads, braised with aromatics
French commercial processor — restaurant standard, bomb-proof motor
Black matte enamel interior — superior browning and self-basting lid
French copper — ultimate heat response, professional standard
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Modern Paris cooking — bistro classics with American accessibility
Hold their shape — warm lentil salads, braised with aromatics
French commercial processor — restaurant standard, bomb-proof motor
Black matte enamel interior — superior browning and self-basting lid
French copper — ultimate heat response, professional standard
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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. 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.