The recipe as written is pretty bland. Regarding the soaking - I tried it soaking the mushrooms and not soaking the mushrooms and both ways were watery but soaking them was more flavorful. These are the changes I made: increase bread crumbs to 4 Tbsp, increase salt to 3/8 tsp., increase crab meant to 8oz, add 1/4 tsp parsley, add 1/2 cup parmesan cheese. When soaking the mushrooms I drizzled LIME juice on them because that is all I had and only rinsed them off with hot water, didn't really soak them. The texture and taste was much better with the lime soak/rinse. The extra breadcrumbs really soaked up the water and the extra salt let all the flavors really come out. Also, be sure to blend the ingredients as the recipe states, don't just chop them up. I HATE celery but you can't even taste it since all the ingredients are blended together.

Reviewed On: Dec. 23, 2008

THIS IS IT!!! When I was a child my friends mother made THE best bread pudding. I have been searching and tasting bread pudding and nothing came close. THIS IS IT!! I'm so happy!! In my case it's all about consistency. I used 6 stale french rolls. broke them in 1/2" cubes. Did not use butter or margarine. Used only 3 eggs (can't stand eggy). Used 2 small boxes of raisins. I mixed everything together in a large bowl to a nasty looking mush but after it was baked it was PERFECT!! Not to custardy, not too bready a perfect combination of the two. I do not like it when you can separate or tell there are cubes of bread, i like the bread pudding dense and this was!! THANKS A TON!!!

Reviewed On: Nov. 10, 2007

I have been looking for this cookie for so long!! i've made others but this one is it!! I cooked mine for exactly 8 minutes and they were perfect. slightly crunchy on the outside and so soft on the inside...perfect!!! i am so happy :)

Reviewed On: Dec. 1, 2005