9 servings (serving size: 1 strata square and 1/3 cup salsa)
1 cup apricot nectar
3/4 cup dried apricots, quartered
2 cups diced peeled papaya
1 tablespoon honey
1 tablespoon fresh lime juice
1 (15-ounce) round Brie
8 cups (1-inch) cubes French bread
Vegetable cooking spray
2 tablespoons brown sugar
1 (12-ounce) can evaporated skimmed milk
1/4 teaspoon salt
3 egg whites, lightly beaten
2 eggs, lightly beaten
How to Make It
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.
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.
Preheat oven to 350°.
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.
Bake at 350° for 35 minutes or until a knife inserted near center comes out clean. Serve warm with salsa.