1 tsp. Salt

1 C. Milk

6 T. Butter or Margarine

1 Pound Brie slightly underripe

1 tsp. Hot Sauce

1 tsp. Dillweed

3 Eggs

8 White Bread Slices

 

Butter a 1 1/2-quart souffle’ dish with 1 T. of the butter. Butter one side of the bread slices with remaining butter; slice bread into thirds. Whisk milk, salt, dillweed, hot sauce, and eggs until combined thoroughly. Arrange one-third of the bread slices, buttered side up, on the bottom of the dish; sprinkle evenly with one-third of the Brie. Repeat layers using remaining bread and Brie. Carefully pour the egg mixture over the bread. Cover and refrigerate overnight. Bake, uncovered, at 350 F for 30 to 35 minutes or until bubbly and golden. Let stand 10 minutes before serving.