I made this to take to our family Rosh Hashanah dinner--OMG! Everyone just loved this dish. I left out the salt and pepper because the soup and cheese had enough salt of their own and Hub's tum can't tolerate black pepper. Also, the croutons I used were very well seasoned, so for our family, the salt and pepper weren't used. And honestly, I don't think they were needed. I used mostly American cheese and added in whatever I had left in the coldcut drawer--there was some cheddar with horseradish, some swiss and some shredded cheese blend. This was just totally awesome and sooooo easy to make. I can't give ten stars but I would if I could. Bravo! (As an afterthought--I think I would like to try this again using reduced fat cheese and cut down on the butter too. I think it would also be good, perhaps just seven stars instead of ten, but still quite yum.)

Reviewed On: Sep. 18, 2009

This is soooo good, this is an excellent and adaptable recipe. I substituted about a teaspoon of pumpkin pie spice for the individual spices and left out the nuts. I'd like to try this with golden raisins which I think would be very nice too. I split the batter into two 8" loaf pans and reduced the cooking time, I checked with a toothpick and the loaves were done at about 45 minutes.

Reviewed On: Jul. 20, 2009

This is just awesome. I have made this dozens of times over the years. It's a family fave for Easter and birthday parties. Our family loves this.

Reviewed On: Jan. 13, 2009