Instructions

1. Lightly toast brioche bread on the griddle and allow to cool.
2. Make the champagne sauce. Start by combining sugar, salt and champagne in a saucepan and heating until mixture begins to simmer. Once the mixture begins to heat, stir continuously.
3. Temper cornstarch with champagne mixture and combine.
4. Beat eggs in a separate bowl.
5. Temper the eggs.
6. Add tempered eggs to the saucepan. Be sure to stir vigorously during this part to avoid chunks while the mixture thickens.
7. Allow to simmer while continuing to stir for another couple of minutes until the mixture is nice and thick.
8. Transfer to a glass bowl.
9. Cool mixture in the refrigerator.
10. Preheat griddle to 350 degrees Fahrenheit.
11. Thin-slice the strawberries and cut three strips of brie.
12. Spread a layer of champagne sauce onto one side of the brioche bread.
13. Layer on strawberries and brie.
14. Top it off with the final slice of brioche.
15. Toast on the griddle for about 10 minutes until the bread is golden and the brie is melted.
16. Serve immediately.