Elly, you can crumble up the bread, or just throw it in whole. Just remember to remove the crusts. It really doesn't matter, the power of the food processor/blender just liquifies the whole thing into a kind of thin batter, a little bit chunky, but it makes no difference. Everything just blends together when it is baked. But...what is really wonderful is the smell that you get in the kitchen while its bakeing, it's just a smell of toasted cheese and butter. I find it best to let this rest for at least 30 minutes after you take it out of the oven, and this is one of those things that reheats perfectly in the microwave the next day.

I really think this taste great. I am going to experiement with different cheeses and other ingredients on this recipe. I think it's a very versatile
basic for other interesting creations. I am thinking that useing 8 oz of a Monterey Jack Pepper Cheese in place of cheddar would be interesting. Also, I think that you could be really creative and add different herbs, like basil and oregano, and really get some great results.

Let me know if you try this one. I'm interested to know how people like this.
Take my word for it, this one is worth the time and trouble. It's delicious!

Peace to all tonight at TKL.
David In Virginia