\u00c2\u00a0<\/p>\n
1 tsp. Salt <\/span><\/p>\n 1 C. Milk <\/span><\/p>\n 6 T. Butter or Margarine <\/span><\/p>\n 1 Pound Brie slightly underripe<\/span><\/p>\n 1 tsp. Hot Sauce <\/span><\/p>\n 1 tsp. Dillweed <\/span><\/p>\n 3 Eggs <\/span><\/p>\n 8 White Bread Slices <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0 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…<\/p>\n