Toasted French Brie Bread Recipes

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FRENCH TOAST WITH PEARS, BRIE, AND CINNAMON



French Toast With Pears, Brie, and Cinnamon image

A delicious twist on french toast that can be made-ahead and chilled for up to 24 hours. Great for brunch, holidays, and special occasions.

Provided by akgrown

Categories     Breakfast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

3 medium pears, peeled, cored, and thinly sliced
2 tablespoons packed brown sugar
1/2 teaspoon snipped fresh rosemary
2 tablespoons butter
14 -16 slices French bread (half-inch slices, about 1 loaf)
8 ounces brie cheese, rind removed and cheese thinly sliced
2 tablespoons butter, melted
3 tablespoons sugar
1 teaspoon cinnamon
2 1/2 cups milk
3 eggs
1 tablespoon vanilla
1/4 teaspoon salt

Steps:

  • Grease a 9x13 baking dish; set aside. In a large skillet cook pears, brown sugar, and rosemary in 2 T butter over medium heat for 4-5 mins or until pears are tender.
  • Arrange 7 or 8 bread slices in a single layer in prepared dish. Spoon pear mixture and arrange Brie on bread slices. Top each stack with a bread slice. Brush bread with melted butter.
  • Combine sugar and cinnamon. Sprinkle evenly over bread. In a medium bowl whisk together milk, eggs, vanilla, and salt. Slowly pour over bread slices. Cover and chill for 1-24 hours.
  • Preheat oven to 375°F Bake, uncovered, for 40-45 mins or until edges are puffed and golden. Let stand for 10 minutes. Serve warm with maple syrup, berries, and honey, or cranberry conserve.

Nutrition Facts : Calories 601.7, Fat 21.7, SaturatedFat 11.6, Cholesterol 133.6, Sodium 1039.8, Carbohydrate 80.1, Fiber 5.5, Sugar 14.9, Protein 20.9

BRIE STUFFED FRENCH TOAST



Brie Stuffed French Toast image

Provided by Food Network

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 stick sweet, unsalted butter
1/2 cup walnuts, chopped
2 bananas, sliced
1/4 cup banana liqueur (optional)
1 pint real Vermont maple syrup
2 cups half-and-half
2 tablespoons cinnamon
2 tablespoons pure vanilla extract
4 whole eggs (not beaten)
1/2 cup sugar
Pinch salt
8 pieces challah bread
1/4 wheel double cream brie cheese, cut into 8 thin pieces

Steps:

  • In a medium-hot pan, melt 2 ounces of butter. After butter melts, but before starting to brown, add walnuts. Reduce heat to medium and lightly cook walnuts until you begin to smell aroma of toasted nuts. Add bananas to walnuts. Cook approximately 3 to 5 minutes or until bananas begin to caramelize. Remove pan from heat (very important, do not add liqueur to pan while still on burner), add banana liqueur and return to heat. If pan is hot enough, let most of the liquid evaporate until removing from heat. Add maple syrup and set aside in serving container. Combine half-and-half, cinnamon, vanilla, eggs, sugar, pinch of salt in shallow bowl. Stir vigorously to combine cinnamon with mixture. Dip challah bread into egg mixture, make sure that bread soaks up liquid.
  • Heat pan to medium. Melt tablespoon of butter. After butter has melted and before it begins to brown, add 2 slices to pan. Gently lay bread into butter. After approximately 30 to 45 seconds, turn over 1 slice, place brie on cooked side of challah. Place other piece of challah bread on top of brie (uncooked side still facing up). Add more butter if necessary. Cook another minute, turn over, cook 1 more minute. Continue with the remaining bread and cheese in the same manner.
  • Place on a plate, spoon your syrup mixture on top and enjoy.

BAKED BRIE WITH ROASTED GARLIC



Baked Brie with Roasted Garlic image

"The garlic is mellow and sweet in this recipe," says Lara Pennell of Mauldin, South Carolina. "I never fail to get compliments when I serve this as a first course-even brie-haters are converted!"

Provided by Taste of Home

Categories     Appetizers

Time 1h20m

Yield 8 servings.

Number Of Ingredients 7

1 whole garlic bulb
1-1/2 teaspoons plus 1 tablespoon olive oil, divided
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 round loaf (1 pound) sourdough bread
1 round (8 ounces) Brie cheese
1 loaf (10-1/2 ounces) French bread baguette, sliced and toasted
Red and green grapes

Steps:

  • Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off bulb. Brush with 1-1/2 teaspoons oil; sprinkle with rosemary. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. , Meanwhile, cut the top fourth off the loaf of bread; carefully hollow out enough of the bottom of the bread so cheese will fit. Cube removed bread; set aside. Place cheese in bread. , Cool garlic for 10-15 minutes. Reduce heat to 375°. Squeeze softened garlic into a bowl and mash with a fork; spread over cheese. Replace bread top; brush outside of bread with remaining oil. Wrap in heavy-duty foil. , Bake for 45-50 minutes or until cheese is melted. Serve with toasted baguette, grapes and reserved bread cubes.

Nutrition Facts :

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