Brie Strata with Apricot-Papaya Salsa

Ingredients

• 1 cup all-natural apricot nectar 
• 8 cups cubes bread french 1-inch
• 15 ounce round brie 
• 2 tablespoons brown sugar 
• 0.8 cup apricots dried quartered
• 3  egg whites lightly beaten
• 2  eggs lightly beaten
• 1 tablespoon honey 
• 1 tablespoon juice of lime fresh
• 2 cups papaya diced peeled
• 0.3 teaspoon salt 
• 12 ounce evaporated skimmed milk canned

Equipment

• bowl
• oven
• knife
• baking pan
• microwave

Directions

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.
2. Drain apricots, reserving 2 tablespoons nectar; discard remaining nectar.
3. Combine apricots, reserved nectar, papaya, honey, and lime juice; stir gently, and set salsa aside.
4. Remove rind from Brie, and discard.
5. Cut Brie into small pieces.
6. 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.
7. Preheat oven to 35
8. Combine milk, salt, egg whites, and eggs; stir well.
9. Pour over bread; press firmly with back of spoon to moisten all bread cubes. Cover; chill 30 minutes.
10. Bake at 350 for 35 minutes or until a knife inserted near center comes out clean.
11. Serve warm with salsa.