Bread was very, very good. I had some whole barley grain, so I ran some through a food processor, and sifted out the hard chaff (even though that probably has a lot of nutritional value). My only complaint is this in no way resembles sourdough bread flavor--it is more like a rye bread, just barley flavored.

Reviewed On: Jan. 4, 2009

Great and easy recipe! I used bone-in breasts and thighs, baked for about 50 minutes. Because of reader's comments that sauce was not visually appealing, I poured it around the chicken and not on top (probably not feasible if the meat was skinless). I did not have any rosemary on hand, but a little extra sherry and fresh thyme gave it plenty of flavor.

Reviewed On: Aug. 16, 2008

This is a very good bread pudding. In response to some of the other reviews, I would like to point out that because the denseness and dryness of the bread used can vary so much, the quantity of milk for the recipe has to be adjusted. For example, I used dry crispy crust french bread, so I added 2 extra cups of milk to the recipe, letting the bread/milk mixture soak for a half hour before baking. The end result was great.

Reviewed On: Oct. 28, 2007