baguette leaving about a 1/2 inch on the bottom. remove tops and set aside.
in a large bowl, whisk together eggs and heavy cream. stir in the remaining ingredients and lightly season with salt and pepper.
divide and pour the egg mixture into each baguette boat and place onto a baking sheet.
bake for 20 to 25 minutes or until golden brown, puffed and set in the center. season with salt and pepper. allow to cool for about 5 minutes, cut and serve. 