Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.see more from this author
Great recipe. I swapped in chopped pecans and bread crumbs for the puffed cereal to use what I had on hand. A great way to use up leftover/frozen bread. Recipe is for square bread slices.
I substituted grapenuts for the cereal and love the crunch it adds. I use this recipe to impress my guests and it is delicious!!
I there any way to make this with rolled oats instead of 12 slices of whole wheat bread?
Would it work with different flour? I think my family would love this recipe, but my husband is allergic to chickpeas. Thanks!
it should work with a different flour just give it a try to see if it works