SAVORY PAIN PERDU

8 SLICES OF FRENCH BREAD,

SLICED 1 ½  IN. THICK

1 1/2 CUPS MILK

6 EGGS

1 TB HOT SAUCE (OR TO TASTE)

8 OZ. HERBED SOFT CHEESE (GOAT, FARMER’S OR SEASONED CREAM CHEESE)

4 TBS BUTTER

Cut a pocket, from the side into the center of each piece of french bread.  Divide the cheese into 1/8ths and insert one piece into each slice of bread. 

Whisk together the milk, eggs and hot sauce.  Briefly, soak each piece of stuffed bread in the milk mixture.

Melt the butter in a 10 inch skillet and when large bubbles foam, add the pain perdu pieces, browning lightly on each side.

If desired, serve with a pickled vegetable relish.