1 cup (59 mL) of red currant gel 10 tablespoons (150 ml) unsalted butter, 8 slices of brioche bread, 1 cm (2.5 cm) thick (see note above) 2 tablespoons (30 ml) ) Dijon mustard (optional) 12 at room temperature 1/2 cup (118 ml) vegetable oil 4 large eggs, 2/3 (158 ml) cup milk 1/4 (1 ml) teaspoon salt 1/4 cup (50 ml) Sugar plate soft dust
In a small bowl, mix 1/4 cup (59 ml) gel and 2 tablespoons (30 ml) butter. Spread 4 tablespoons of baking soda. Spread the remaining 4 slices with (optional) mustard. Add each sliced order: 1 piece of cheese, 3 tablespoons of cheese, and 1 piece of cheese. Press bread on top (mustard side down, if used) and gently press down. On both sides, sandwich the butter with the addition of 4 tablespoons butter and place in a microwave, about 3/4 cups (177 ml) of heat remaining. Stir to soft, cover and warm. In a large bowl, add eggs, milk, and salt. Carefully wipe a sandwich in the egg mixture and allow to brew for 10 to 15 seconds. Turn it on and off for another 10 to 15 seconds. Transfer the sandwich to a serving tray on the inside of a tight baking tray. Repeat with the remaining sandwiches.heat 1/4 cup (59 ml) of butter and 2 tablespoons (30 ml) of butter in the large skillet until the butter has cooled. Pour 2 sandwiches at a time for 2 months to 3 minutes in a bowl. Transfer to a cutting board. If Skillet is dry, add the remaining 1/4 cup (59 ml) of oil and the remaining 2 tablespoons (30 ml) of butter and repeat for 2 minutes with the remaining 2 sandwiches, then sprinkle with remaining sugar and sprinkle with hot currant jelly.