I liked this recipe because it wasn't too complicated but it looked fancy, and my guests liked it. Best of all it used some ingredients I had on hand. I made small sandwiches that I did cut in half and I used as an appetizer, so mine were bite size. (I had some fresh mozzarella I had to use up and some bread that I bought for something else that I also wanted to use up.) But I would like to try it with the Pepperidge Farm bread which I am sure would give it great flavor. Anyway, I was very happy with the result.

Reviewed On: Feb. 22, 2009

The flavor was good and the recipe was successful, although I would put it in a larger pan than I did. The top was brown but the souffle was a bit runny underneath and I worried that the eggs might not have been cooked through for safety. I think a larger pan would have made a difference in the thickness. I had a lot a pears given to me by a friend so this seemed a good way to use some of them. It seemed a shame to send all the peelings to the compost pile, however.

Reviewed On: Sep. 27, 2007

I brought this to a group dinner and everyone said, "oh, you brought pizza," because that is what it looked like once cut in squares. This was an easy recipe aside from all the chopping. It was very tasty and people said it was good.

Reviewed On: Sep. 15, 2007