8 tablespoons sweet butter, at room temperature
(note: you may only need about 4)
6 slices of good-quality white sandwich bread, crusts removed
1.5 cups milk
1 teaspoon salt
dash of Tabasco
1 pound slightly underripe Brie, rind removed
1. Preheat oven to 350F. Butter a 1.5-quart souffle dish.
2. Butter one side of bread slices and cut each slice into thirds. Whisk together milk, salt, Tabasco and eggs. Coarsely grate the Brie.
3. Arrange half of the bread, buttered side up, on the bottom of the dish. Sprinkle evenly with half of the Brie and then repeat, using remaining bread and Brie. Carefully pour the egg mixture over the bread. Let stand at room temperature for 30 minutes.
4. Bake for 25 to 30 minutes, or until bubbling and golden.
Four to six portions.
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