"Tiny Bounty" suggested above that this bread might be amazing in grilled cheese sandwiches. Thanks for the inspiration! I decided to try it, with aged white cheddar, and then remembered I had some leftover pork tenderloin stuffed with apricots and pistachios. I added some of that between two layers of cheese, and spread a little dijon mustard and apricot jam on one slice before putting them together. The slightly sweet bread with its hint of maple and cinnamon worked beautifully with the rich, zesty cheddar and the pork with its fruity filling. This bread is going to become a staple at my house. I'm already thinking about making some for our church's fall festival next year--with samples available for tasting! A slice of the toast is as good as a cinnamon roll, and a lot healthier, too. OH - MY - GOODNESS Donna. You're killing me... That sounds SO good. Wish I had some leftover pork tenderloin stuffed with apricots and pistachios... YUM. Thanks for the inspiration - PJH

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