Salmon Brie Bake

I found this recipe when trying to find ways to use up an excess of a brie-like cheese I'd purchased. I changed it around to use canned salmon, which I find a great way to get those healthy fish in your diet. The flavors meld together so there's not really a strong flavor of either the brie or the salmon. Excellent as a brunch but also good for any meal.

• Ready In: 1 hr 5 mins
• Serves: 6
• Yields: 1 casserole

Ingredients

• 8  ounces  brie cheese (or roughly similar)
• 1  loaf  sourdough bread (great for using up stale bread) or 1  loaf  French bread (great for using up stale bread)
• 16  ounces canned salmon
• 1  cup  grated parmesan cheese
• 8  eggs
• 32  ounces half-and-half cream
• 1  pinch salt
• 4  scallions

Directions

1. Cut the brie into 1-inch cubes. You may want to remove the rind, but this is not necessary.
2. Cube the bread likewise.
3. Chop the scallions.
4. Combine the cheeses and bread in a large bowl. Spread out in a baking dish.
5. Whisk the eggs, half and half and salt. Pour the egg mixture over the salmon.
6. Refrigerate for four hours (optional).
7. Bake for 50 minutes in a pre-heated 350 degree oven.