* In a medium bowl, whisk together eggs, milk salt and pepper. Set aside.
* Assemble six sandwiches, each with one slice of ham and two slices of Ile de France Le Brie between two slices of bread. Cut each sandwich into quarters.
* Heat half of the melted butter in a large nonstick pan on medium heat, swirling to coat bottom of pan.
* Dip half of the finger sandwiches into the egg and milk mixture, turning to coat. Immediately place in preheated pan, and cook for 2-3 minutes per side or until bread is golden brown and cheese is melting. Repeat with remaining butter and finger sandwiches. Serve hot.