This side dish recipe from the PBS Food website is a sort of like a bread stuffing, but also has an egg and cream/milk custard base. Both the Hub and I really liked it. I made a half batch, which fit nicely in this small baking dish. It calls for a baguette, so against my better judgement, I bought one at the grocery store. Grocery store baguettes are worthless as far as I'm concerned. Oh they come in little paper bags like you are purchasing them in some French bakery, but you need to eat them in the car on the way home to avoid tearing your gums to ribbons. They have a shelf life of less than 15 minutes before turning to cement. In a recipe like this though, that's perfect.