I don't know. I think one of the things I like about it is that the bread doesn;t get all mushy squishy, it keeps a little of its texture and the top gets crispy. I think I would be more likely to have the bread cubed and keep it in a plastic bag and just mix it right before it goes in the oven. It really only takes a few minutes to toss it all together. Alexa

Hey Jessy! Give these a try. They draw raves every time I make them and you can fill them with almost anything! You might try a special salmon salad or a salmon Newbuerd type thing if you want it hot. Alexa ****************************************************** Herbed Profiteroles 8 tbsp unsalted butter 1 cup milk ½ tsp salt fresh ground pepper to taste 1 cup all-purpose flour 5 large eggs ½ tsp baking powder 1 tbsp assÂt chopped fresh herbs (basil, parsley, thyme, tarragon) Preheat the oven to 375. Line a baking sheet with parchment paper. In a small saucepan over high heat, combine the butter and milk and whisk until the butter has melted and the mixture has come to a boil. Stir in the S&P. Add the flour all at once and stir vigorously until the mixture comes away from the sides of the pan and forms a ball of dough. Remove from the hear and turn the mixture into the bowl of an electric mixer. Beat in the eggs, one at a time, until each is well incorporated. Add the baking powder and herbs and beat until the herbs are thoroughly distributed. Using a pastry bag without the tip, squeeze 16 generous golf-ball sized blobs of the dough onto the baking sheet. Bake until golden brown, smooth on the bottom and dry inside, for about 25 to 30 minutes. Remove from the oven and allow profiteroles to cool on a rack before filling.

Works well with chicken breast too....just cook it longer, about 18 to 20 minutes depending on size, and put your veggies in raw because of the longer cooking time. I also drizzle a little terayaki on the chicken so you don't have this white piece of chicken when you open it up. For veggies with chicken I like to include some onion rounds as well as green beans, carrot sticks and even a well drained slice of tomato. Your directions didn't say to brush the parchment with oil, before putting in the food. I always do that....don't know why if it's good and doesn't leak without. Linda C

Sounds great to me! Love those make-ahead dishes & this is different from most. Thanks!