Brie is one of my all-time favorite cheeses {what cheese is not though, truly …}
I adore how versatile it is, to be used on a moments whim, able to accomplish both savory and sweet feats with equal ease. On a rustic bread, in a sweet baked puff pastry, or divinely drizzled with honey + figs (I have made it the Sweet Paul way countless times now!). I launched two new apron styles into the IceMilk Aprons “Heritage Collection” this Summer, one of which was inspired by this lovely cheese. I call it beauty in brie.
When decided what to add to the collection, I went back to the small stock of handsewn samples I have from when Grandma was making all of our aprons by hand. I had forgotten we had every played with this colorway and when I came across it I was instantly in love all over again. I am surprised it didn’t make it’s way into the first collection, but for good reason at the time I suppose. The black and oatmeal combination has been a popular one for us to date, and I know the waist apron version will be a welcomed addition that I am so thrilled to add.
The beauty in brie apron was inspired by my Aunt Joanne and her amazing {note: amazing} egg & brie casserole. Since I first had it many years ago, it has grown to become a staple for nearly every brunch I host or attend with a dish in hand. The simplicity and heartiness of the traditional egg casserole, paired with the lavishness of the brie certainly brings about a raised eyebrow or two when you do the big reveal. But I have yet to find someone who doesn’t just adore every bite of this tasty treat.
I have included the original recipe from Aunt Jo below for you to make all your very own. Do note, I personally leave out the sausage as I’m not a pork eater, however I imagine it is simply divine with it in there too. But leaving it out, you surely won’t miss a beat!
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Aunt Joanne’s Brie & Egg Casserole
Ingredients:
- 1 – 8 oz round of brie
- 1 – lb. ground hot pork sausage (check out the sausage from Bradley’s Country Store in Tallahassee!)
- 6 – slices white bread
- 1 – cup grated Parmesan cheese
- 7 – large eggs (divided)
- 3 – cups whipping cream
- 2 – cups fat free milk
- 1 – tsp dried rubbed sage
- 1 – tsp salt
- 1 – tsp dry mustard
Directions:
- Trim & discard the rim on brie, cut into cubes and set aside.
- Cook sausage until crumbled and no longer pink. Drain.
- Place slices of bread evenly in greased 13×9 pan.
- Layer on sausage, brie & grated Parmesan cheese.
- Whisk together 5 eggs, 2 cups whipping cream & next 4 ingredients above.
- Pour mixture evenly over cheeses.
- Cover and chill 8 hours.
- Whisk together remaining 2 eggs and 1 cup whipping cream. Pour evenly over chilled mixture.
- Bake at 350 degrees for 50 minutes or until set.
- Serve & enjoy!
: image love: IceMilk Aprons / the chubbette / sweet paul :
