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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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I found this recipe when trying to find ways to use up an excess of a brie-like cheese I'd purchased. I changed it around to use canned salmon, which I find a great way to get those healthy fish in your diet. The flavors meld together so there's not really a strong flavor of either the brie or the salmon. Excellent as a brunch but also good for any meal. Ingredients:
8 ounces brie cheese (or roughly similar) |
1 loaf sourdough bread (great for using up stale bread) or 1 loaf french bread (great for using up stale bread) |
16 ounces canned salmon |
1 cup grated parmesan cheese |
8 eggs |
32 ounces half-and-half cream |
1 pinch salt |
4 scallions |
Directions:
1. Cut the brie into 1-inch cubes. You may want to remove the rind, but this is not necessary.
2. Cube the bread likewise.
3. Chop the scallions.
4. Combine the cheeses and bread in a large bowl. Spread out in a baking dish.
5. Whisk the eggs, half and half and salt. Pour the egg mixture over the salmon.
6. Refrigerate for four hours (optional).
7. Bake for 50 minutes in a pre-heated 350 degree oven.
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