A restaurant quality entrée that can be made ahead and frozen for up to 3 months. Simply cook straight from the freezer as needed! These Freeze Ahead Brie Fudges are rich, gooey and indulgent. Yum!
- 250 grams Brie, cut rind
- 50 grams Flour
- 2 whole Medium eggs
- 100 grams Breadcrumbs
- 2 tablespoons Olive oil
- 4 tablespoons Red onion jam or chutney, to serve
Remove the rind from the brie and cut it into square or rectangular pieces. The pieces should measure about 2 to 3 cm on each side.
Prepare 3 dishes: one with flour, one with beaten eggs and one with breadcrumbs.
Roll Brie in flour until coated, then transfer to eggs. Coat well in egg mixture, then dip in breadcrumbs and roll until breadcrumbs coat and stick to all surfaces. It can get messy, you might find it easier to use one hand for rolling the eggs and another for the breadcrumbs.
Repeat the egg and breadcrumb coating steps, finally patting the breadcrumbs on the brie all around to make sure they are evenly coated and there are no loose bits. Place in a freezer proof container and seal. Freeze brie for up to 3 months.
When you’re ready to eat, take a portion of the brie out of the freezer and heat the oil in a skillet over medium to slightly high heat. Don’t be tempted to turn up the heat as you want to cook them slow enough to melt the brie in the middle. The oil should be hot enough that it sizzles when you add the brie, but not steaming.
Turn the Brie regularly in the pan so that it doesn’t burn. Make sure all sides are evenly browned and the breaded Brie is soft to the touch. This should take about 10 minutes in total.
Serve with 2 tablespoons of red onion marmalade per serving.