Fig (preferably fresh) 


Thyme (fresh)

Challah Bread

2 Egg

1/2 cup almond milk

1 tbsp cinnamon



Cut bread into thick slice with a cut in the center almost to the bottom. Creating a pocket to fill.

Slice brie and fig thinly and fill inside the bread til covered.

Sprinkle in thyme leaves heavily.

In a small bowl mix eggs, almond milk and cinnamon.

Dip both sides of bread in egg mixture and place on skillet. 

Drizzle with honey and serve! 

Cooked by: Timothy Morris and sorta me, if cutting brie counts.

Photographs: By me.