Brie Strata With Apricot Papaya Salsa
|Apricot nectar||1 Cup (16 tbs)|
|Dried apricots||3⁄4 Cup (12 tbs), quartered|
|Peeled diced papaya||2 Cup (32 tbs)|
|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)|
|Egg whites||3 , lightly beaten|
|Eggs||2 , lightly beaten|
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.