I have made this recipe for years putting in various fillings. I prefer it with 6 more eggs. This creates a firmer but not too firm quiche like casserole. Without the extra eggs, I found this version tasting more of the bread. I use very cheap bread which due to the air in the bread makes the caserole very light. I also have just pulled off the crusts and then made several layers of ingredients and egg mixture. I think it mixes better and the top is neater. I put sides like bacon, salsa, tomato, avocado, ham, red pepper, etc on the table and everyone can make their own favorite.

Reviewed On: Dec. 27, 2007

I agree with the other reviewers. The texture was perfect. I ran out of allspice so substituted pumpkin pie spice for some of the spices. I also added molasses which may have contributed to my only complaint. It was a little too sweet, but perhaps the molasses (about 3 tablespoons) was the culprit. I did like the extra molasses taste so next time I would probably just cut back on the sugar.

Reviewed On: Dec. 3, 2007