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Yield
9 servings (serving size: 1 strata square and 1/3 cup salsa)

How to Make It

Step 1

Combine the 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 salsa aside.

Step 2

Remove rind from Brie, and discard. Cut Brie into small pieces.

Step 3

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.

Step 4

Preheat oven to 350°.

Step 5

Combine milk, salt, egg whites, and eggs; stir well. Pour over bread; press firmly with back of spoon to moisten all bread cubes. Cover; chill 30 minutes.

Step 6

Bake at 350° for 35 minutes or until a knife inserted near center comes out clean. Serve warm with salsa.

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