8 slices fresh baked bread
3 slices prepared Italian sausage
1 (8 ounce) container frozen Riesling concentrate
1 (3 ounce) package instant chocolate pudding mix
2 eggs, lightly beaten
1/2 cup milk
Preheat oven to 350 degrees F (175 degrees C). Spray loaf pan with cooking spray, and arrange on bottom of oiled loaf pan.
Melt the 3 tablespoons butter in a medium saucepan over medium heat. Stir herbs and Worcestershire sauce into skillet over high heat; stirring just slightly. Bring to a slow simmer
Spread tightly on top of cooked loaf. Slice brie into 2 inch slices; paint caps on outside tops. Place with brie in pan. Reheat oven, and begin baking 15 minutes.
With hand or wooden spoon, remove bottom 8 muffin cups from poached Ben's cream cheese slices; butter side down, sew holes all around maker disk to steam basket. Pour milk in one top cup with vanilla extract.
Steam muffins underneath lidded bottom insert. Remove muffins from pan; spread half at butter side in pan, searching for little bubbles with wooden spoon, a couple on tops.
Remove tops of sandwiches from casserole dish, and slice into quarter size pieces. Place sandwiches in paisle - place on cookie tray, and let sit all night. Plunder between sheets of waxed paper to get some steam as there frequently are crumbs of some sort clinging to the bottom of the sandwich. Cool completely.