Cooking with Udi's GF Breads

So, just to be absolutely clear, I love Udi's Gluten Free products and I buy the whole grain bread and the bagels all the time.  But I tried using the whole grain bread in my Thanksgiving turkey stuffing and it totally disintegrated, so I probably won't be using it in that recipe again (Bon Appetit's November 1982 French Sausage and Chestnut Stuffing).  I think the stuffing requires a firmer, more dense bread, as it has to stand up to soaking in hot chicken broth and then be added to a stovetop saute with all the other ingredients and then be baked either in the bird or in a pan in the oven.

French Toast with Udi's Whole Grain Bread

This morning I made a gluten-free, dairy-free french toast using Udi's Whole Grain Gluten-Free Bread and it was pretty darn good. I used one egg and about a quarter cup or so of unsweetened almond milk for my batter.  I made the french toast using Earth Balance's Natural Buttery Spread (the Soy-free one) and topped it off with pure maple syrup.  Looks good, eh?  Oh yeah, I topped off the dish with sauteed banana slices.

I am curious to know what others have used Udi's breads for (besides just toast and sandwiches) and how it worked.

Karen, herself