1 jar red pepper jelly (or use your favourite savoury chutney)
1 bunch flat leaf Italian parsley, for garnish
Preheat oven to 375 F.
Cut challah into approx. 1 ½ inch rounds using a cutter. Set aside.
Beat eggs and cream together in a shallow bowl, set aside.
In batches, dredge challah rounds in the egg-cream mixture.
Melt 1-2 tablespoons of butter and a touch of vegetable oil in a medium sized saute pan set over medium heat. Pan fry challah rounds in batches until lightly golden on both sides, about 2-3 minutes in total.
Transfer challah rounds to a parchment lined baking sheet. Top with a piece of brie. Bake in an oven for 5-6 minutes or until brie has melted.
Remove from oven and top with a dollop of red pepper jelly and a sprig of parsley.