Mini Baked French Toasts With Brie And Red Pepper Jelly – Dana Shortt Gourmet

Mini Baked French Toasts With Brie And Red Pepper Jelly

Ingredients

  • 1 loaf sliced challah bread (egg bread) (or 8 large croissants, halved lengthwise)
  • 6 eggs, beaten
  • 1 cup 10 % cream
  • 1/3 cup butter
  • Vegetable oil, as needed
  • 454-gram wheel of brie, cut into 1” pieces
  • 1 jar red pepper jelly (or use your favourite savoury chutney)
  • 1 bunch flat leaf Italian parsley, for garnish

Method

  1. Preheat oven to 375 F.
  2. Cut challah into approx. 1 ½ inch rounds using a cutter. Set aside.
  3. Beat eggs and cream together in a shallow bowl, set aside.
  4. In batches, dredge challah rounds in the egg-cream mixture.
  5. Melt 1-2 tablespoons of butter and a touch of vegetable oil in a medium sized saute pan set over medium heat. Pan fry challah rounds in batches until lightly golden on both sides, about 2-3 minutes in total.
  6. Transfer challah rounds to a parchment lined baking sheet. Top with a piece of brie. Bake in an oven for 5-6 minutes or until brie has melted.
  7. Remove from oven and top with a dollop of red pepper jelly and a sprig of parsley.
  8. Serve warm.