Being a native Southern Californian, now living in Texas and missing sushi, this recipe gave me taste of home and so easy to make.

Reviewed On: Mar. 16, 2009

This dish turned out very nicely. I have made other variations of it before and have found that letting the bread sit out for a day (so it won't be too soft or mushy) before tearing the pieces up in preparation. I added a little garlic powder and onion powder to the recipe and also added (canned) mild green chili slices in between the first cheese layer and under the cheese in the last layer. Turned out nice and souffle' like. Yum.

Reviewed On: Aug. 15, 2007