4 T butter, softened
4 slices Italian sandwich bread, crusts removed
12 oz Brie, sliced with rind removed
1 c milk
2 eggs
dash freshly grated nutmeg
Preheat oven to 350°. Lightly butter 1 1/2 quart souffle dish. Butter one side of each bread slice and cut each slice into thirds. Arrange half bread, buttered side up, on bottom of prepared dish. Place half of brie on bread and then repeat, using remaining bread and brie. Whisk together milk and eggs; carefully pour mixture over bread. Sprinkle with nutmeg.
Cover and let stand at room temperature 30 minutes. Bake uncovered in preheated oven 25 to 30 minutes, or until bubbling and golden. Serves 4.
Chef's Note: If you like savory and sweet together (and really, who doesn't?) dust with powdered sugar and serve with seedless raspberry jam.
Mmm... this reminds me of a deconstructed version of a certain three-cheese monte cristo sandwich we had at Disneyland. YUM!
ReplyDeleteYou are right, I wanted to make the Monte Cristo but it's a lot of work. I found this recipe and it was a good substitution. :)
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