Have I mentioned how much I love cheese? Cheese is my comfort food, nothing cures heartache like melted gooey cheese. Or on a less dramatic note 😉 nothing cures that 'I am having a bad day feeling' better than melted gooey cheese. Honestly. Cheese on toast or a toasted cheese sandwich can cure almost anything! Especially if someone else makes it. If that someone else is your bestie whilst you put your pj's on and open a bottle of wine.....well really the world has already righted itself.
This breaded brie doesn't give the instant gratification you get from cheese on toast, but it is a show stopper and worth the effort. It arrives at the table as a golden, crispy, triangle of yumminess. And then you cut it open and molten brie oozes out. Truly words cannot explain how good this is. If you like cheese then you have to try this. If you don't like cheese then you have to try this 😉 if anything can convert a cheese hater then it is this dish. It is seriously that good! It is so good that I want to invent a way of travelling from my computer to yours, just so I can share this with you. I want you to taste this, I want you to enjoy this. I want you to love it. Scratch that! If I did that I would have to share my slice and this baby is all MINE!!!
I was first given this recipe by my Stepmother. She told me the recipe down the phone so I don't have the original source. I wish I could claim this as my own, as truly I would go down as the greatest cheese recipe writer ever. But sadly it is not, so I will continue to thank the unknown genius that created this.
I have changed the cooking time and quantities slightly as I like a really nice crispy crumb and very runny gooey inside. The original recipe served the brie with a gremolata. Which I am sure would be good but I love this with either sweet chilli sauce or my sticky onion relish.
Don't be worried by the rind of your brie. Once these are cooked you won't notice it. But don't cut it off or the brie will just oozes out of your crumb and you'll be left using chunks of bread to scrape the pan out.
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This recipe works best with triangles as it makes it nice and easy to crisp both the sides and edges. I have tried this with those mini individual round bries, and whilst it worked okay. I found browning the edges hard and ended up bursting both of my cheeses. I buy the 500g semi circle of brie and cut it in half and then each half in half. Making 4 nice triangles. Or take a triangular wedge of cheese, cut the end off to make one portion then cut the remaining trapezium into 3 triangles.
Whenever I have stale bread I make breadcrumbs and pop them in the freezer, that way I always have them to hand. If I have run out I put a few slices of bread into the toaster and just heat them through until the outside is crispy but not coloured. Then they can be left to cool and wizzed in a food processor. I have tried this with panko breadcrumbs but they don't seal the brie enough and you lose cheese. I haven't tried it with shop bought breadcrumbs as I never have those in the house. But I am guessing they would work reasonably well.
Get the Recipe
Breaded Brie
Ingredients
- 14 oz brie wedge
- ¼ cup plain flour
- 4 cup breadcrumbs
- 2 eggs
- ¼ cup oil
Instructions
- Cut your brie into 4 equal sized triangles.
- Tip your flour into a ziplock bag and add your brie. Give it a gently shake to dust the outside of the brie with flour.
- What you need now is to set up a production line. You need a bowl and then a low sided container or large plate.
- Crack the two eggs and whisk until combined. Pour into the bowl.
- Add your breadcrumbs to the container.
- Have a bowl of water run in the sink, just in case. I quite often forgo this step and I end up having to clean sticky, eggy, breadcrumbs off my taps 😳
- Using just one hand coat each piece of brie with egg and then put it into the breadcrumb mix. Use your clean hand to sprinkles breadcrumbs onto the brie and push them down gently.
- Aim to keep one hand for the egg and one hand for the breadcrumbs. This will save you getting too messy and will prevent too much wastage.
- Once you have coated each piece of brie with egg and breadcrumbs. Repeat the process.
- We want the brie to be double coated. Egg, breadcrumbs, egg, breadcrumbs.
- On the last set of breadcrumbs make sure there is no visible brie.
- At this point you can refrigerate the brie until you need it. It will sit in the fridge for a couple of hours.
- Heat a frying pan on a low-medium heat, add the oil and then gently place each brie triangle into the oil. Cook for two minutes before carefully flipping over. Cook for 2 minutes more.
- Then gently crisp and brown each edge.
- Very gently place the brie triangles back flat and leave for a further 2 minutes.
- By now the brie should be lightly golden and on the verge of bursting. Remove from the pan and serve immediately with plenty of crusty bread.
- Be prepared for people to bow down and beg for more. It is that good........................
Nutrition
Nutrition is per serving
Dorothy Dunton says
Hi Claire! I want this brie now! And the sweet chile sauce is perfect! Grilled shrimp go nicely with sweet chile sauce too! 🙂
Claire McEwen says
This is one of my go to recipes. When I need an appetiser that I know inside out and I know everyone will devour. This is the dish I go for!
I love shrimp and sweet chilli sauce too 🙂