I used sliced bagette from the grocery store day old shelf. It was already sliced thin, and therefore pretty dry. It worked great. For one pan I cut the slices into fourths, and I think the consistency when baked was better, those smaller pieces "puffed" even better than the slices. I got the sausage really brown which looked so appealing when the final dish came out of the oven. I used a tube of spicy suasage, sliced into rounds. When the sausage was done I cut the rounds into six pieces so no knives would be required at brunch. I let it sit in the refrigerator for about three hours before baking. It took an hour to bake. Everyone lived it, big hit.
Was this review helpful?
3 users found this review helpful
I used sliced bagette from the grocery store day old shelf. It was already sliced thin, and...