"Fabulous flavors and tender, moist eggs!! I can't eat bread so I modified as follows. Left out bread, reduced milk to 1 cup (plus used 1 cup cream as recipe indicated, used turkey Italian sausage, and cheddar cheese. I did not refrigerate since I didn't need bread soaking time. I baked at 350 degrees for 1/2 hour. It was perfect! My husband "

"Fabulous flavors and tender, moist eggs!! I can't eat bread so I modified as follows. Left out bread, reduced milk to 1 cup (plus used 1 cup cream as recipe indicated), used turkey Italian sausage, and cheddar cheese. I did not refrigerate since I didn't need bread soaking time. I baked at 350 degrees for 1/2 hour. It was perfect! My husband"

"This soup has a really good flavor but it was too sweet for my taste. Next time I will halve the catsup and brown sugar and test for sweetness from there. I added a can of original Rotel tomatoes to cut the sweetness because the lemon juice was not enough to cut it. The Rotel helped cut the sweetness and added a nice zip. Make sure you immerse""

"Delicious. Easy. Hearty. ... and my 4 year olds loved it! They had already finished their breakfast when they asked for a taste. Soon they were sitting on my lap and finishing the bowl. Then they asked for bowls of their own. All I had for the recipe was 2% milk, then used Splenda brown sugar and cinnamon. I can only imagine how wonderful ""

"Be careful if you plan to use this recipe for a special occasion.

My caramel did not come out well. I tried the timed method. Evidently 7 minutes was too long for my pan and stove. If I ever made this again I would definitely use a dfferent caramel recipe then have the almond and chocolate layers.

Use only the amount of nuts in the recipe. I added an extra 1/2 to 3/4 cup of nuts. There is not enough carmael to hold extra nuts so they fell away from the caramel.

The flavors were fabulous but I would need to work on the caramel portion of the recipe. I took this to a get together last night and was not asked for the recipe by anyone. Note: this recipe is BIG and would feed a crowd.

"This dessert was rich and satisfying. I saw the show yesterday and used the ingredients I had on hand to make this dessert. So I substituted Chambord liqueur for the raspberry rum. (Chambord is raspberry liqueur. I used Cajeta instead of the butterscotch topping. (Cajeta is a Mexican caramel sauce. - - I love the flavor of caramel more than butterscotch anyway. I used frozen raspberries. I did not use the whole can of condensed milk but wished I had. The Chambord probably made the desert sweeter than the rum would have but I used Polner Raspberry preserves which is all fruit and less sweet than other preserves, so it probably balanced. Note to brandingiron: If you used raspberry vinegar instead of raspberry rum I don’t think the dessert would have a satisfying flavor. Your concern is simply silly. Bakers know the difference between condensed milk and evaporated milk.

"This dessert was rich and satisfying. I saw the show yesterday and used the ingredients I had on hand to make this dessert. So I substituted Chambord liqueur for the raspberry rum. (Chambord is raspberry liqueur.) I used Cajeta instead of the butterscotch topping. (Cajeta is a Mexican caramel sauce. - - I love the flavor of caramel more than butterscotch anyway.) I used frozen raspberries. I did not use the whole can of condensed milk but wished I had. The Chambord probably made the desert sweeter than the rum would have but I used Polner Raspberry preserves which is all fruit and less sweet than other preserves, so it probably balanced. Note to brandingiron: If you used raspberry vinegar instead of raspberry rum I don’t think the dessert would have a satisfying flavor. Your concern is simply silly. Bakers know the difference between condensed milk and evaporated milk.