Brie Strata With Apricot Papaya Salsa Recipe




 Apricot nectar1 Cup (16 tbs)
 Dried apricots3⁄4 Cup (12 tbs), quartered
 Peeled diced papaya2 Cup (32 tbs)
 Honey1 Tablespoon
 Fresh lime juice1 Tablespoon
 Round brie15 Ounce
 French bread cubes8 Cup (128 tbs) (1 Inch)
 Vegetable cooking spray1 Tablespoon
 Brown sugar2 Tablespoon
 Evaporated skimmed milk12 Ounce (1 Can)
 Salt1⁄4 Teaspoon
 Egg whites3 , lightly beaten
 Eggs2 , lightly beaten

Nutrition Facts

Serving size: Complete recipe

Calories 3687 Calories from Fat 1344

% Daily Value*

Total Fat 153 g234.8%

Saturated Fat 81.7 g408.4%

Trans Fat 0 g

Cholesterol 920.2 mg

Sodium 6408.9 mg267%

Total Carbohydrates 418 g139.5%

Dietary Fiber 25.9 g103.7%

Sugars 214.9 g

Protein 169 g337.8%

Vitamin A 277.3% Vitamin C 579.1%

Calcium 253.1% Iron 117.5%

*Based on a 2000 Calorie diet


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.