i ususally have pizza sauce on the side for dipping. Usually use hot cappacola, salami, ham and sometimes prusciutto. I have also used corned beef and swiss cheese with sauerkraut. i like to dry out the sauerkraut in in a skillet for a few minutes before stuffing as well. I have served that with a brown mustard/ horseradish sauce! I like to braid the top of mine to hint a little what"s inside!

Reviewed On: Oct. 31, 2009

I get rave reviews with this recipe! The last 2 times I made this, I used a whole wheat cranberry walnut bread that I let get stale. I added a medium peeled and finely diced apple and a some extra dried cranberries. I put the bread in my large oval crockpot and pour the custard mixture over top a good 1/2 hour before baking. gently fold a few times to ensure the custard mixture coats ALL of the bread cubes! then add the cranberries and apple and cook on high for and hour, then down to low for 3-4 hours. With the denser bread, it did take closer to 4, but i started early and left it on keep warm when it finished. Used spiced rum for the sauce. Love using my slow cooker for dessert so it's warm and ready after dinner and keeps my oven freed up!

Reviewed On: Oct. 28, 2009

I also adjusted for a little more healthy cookie! Used 2 cups oats & 1 cup flour. Swapped out the white sugar for splenda, but kept the 1/2 cup brown sugar. I am also a fan of peanut flour (dehydrated, ground peanuts w/ 75% less fat than PB) so I used 1/2 cup peanut butter and a few T peanut flour with a carton of low-fat yogurt for extra moisture and texture. They are more like a muffin top than a cookie, but a delicious one!!

Reviewed On: May 9, 2009