"The only thing I did differently is cut them larger. The Cafe du Monde beignets in the French Quarter are about three inches square and I like them larger, as they're more authentic that way and I don't have to keep getting more when I'm eating them. Bite size isn't my thing!""

"I watched the re-broadcast of this episode this morning and gfspencer (below) is right. Besh only sliced one loaf of bread; however, no self-respecting Cajun cook would use white bread for bread pudding! They always use French bread, cut up in cubes. I changed this recipe to reflect that and used 8 cups of cubed French bread. I also increased "

"I used 12 cups Granny Smith Apples, substituted 1 cup of chopped fresh cranberries for the raisins but kept everything else exactly as called for. I used a 9"x13" pan & ALL of the topping which, using my hands, I pressed onto the apples. I baked the crisp at 400 degrees for 30 minutes, reduced the heat to 350 degrees, cooked an additional 50 minutes. It was spectacular! When the crisp is heavily bubbling along the edges, it's ready to remove from the oven. I also advise cutting the apples at least 1/4" thick so the apples don't collapse while baking. This is a true crisp that is not mushy & sloshing with liquid. It's the best crisp we've ever tasted!