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Brie Strata With Apricot Papaya Salsa

Healthycooking's picture
Ingredients
  Apricot nectar 1 Cup (16 tbs)
  Dried apricots 3⁄4 Cup (12 tbs), quartered
  Peeled diced papaya 2 Cup (32 tbs)
  Honey 1 Tablespoon
  Fresh lime juice 1 Tablespoon
  Round brie 15 Ounce
  French bread cubes 8 Cup (128 tbs) (1 Inch)
  Vegetable cooking spray 1 Tablespoon
  Brown sugar 2 Tablespoon
  Evaporated skimmed milk 12 Ounce (1 Can)
  Salt 1⁄4 Teaspoon
  Egg whites 3 , lightly beaten
  Eggs 2 , lightly beaten
Directions

Combine nectar and apricots in a microwave-safe bowl.
Microwave at HIGH 2 minutes or until mixture boils; cover and let stand 30 minutes or until apricots soften.
Drain apricots, reserving 2 tablespoons nectar; discard remaining nectar.
Combine apricots, reserved nectar, papaya, honey, and lime juice; stir gently, and set aside.
Remove rind from Brie, and discard.
Cut Brie into small pieces.
Arrange half of bread cubes in the bottom of a 9-inch square baking dish coated with cooking spray.
Top with half of Brie, and sprinkle with half of brown sugar.
Repeat procedure with remaining bread, Brie, and brown sugar.
Combine milk, salt, egg whites, and eggs; stir well.
Pour over bread; press firmly with back of spoon to moisten all bread cubes.
Cover and chill 30 minutes.
Preheat oven to 350°.
Bake strata at 350° for 35 minutes or until a knife inserted near center comes out clean.

Recipe Summary

Method: 
Baked

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