Breakfast Cinnamon Bread Pudding with a Crumble Topping:
I happen to love Bread Pudding and I have my favorite recipe posted on the Blog. I reposted it at the end of this recipe.
I also have a recipe for Overnight Christmas Morning French Toast. This recipe is another favorite to serve on Christmas Morning. It's also reposted at the end.
Here's what you'll need:
Preheat the oven to 350 degrees the morning after refrigerating the pudding and crumble.
1 - 9" X 13" casserole dish brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1 loaf of a really good Pain de Campagne (country bread, preferably day old. Cut into cubes.
2 1/2 C Half and Half
3/4 C Granulated Sugar
2 TBS Vanilla
1/2 C Flour
1/2 C Dark Brown Sugar
1 tsp Cinnamon
1/4 tsp Salt
8 TBS Butter, cold and cubed.
Spread the bread cubes evenly in the dish.
In a large mixing bowl:
Half and Half
Whisk well and pour evenly over the Bread.
Cover the dish with plastic wrap and refrigerate overnight.
In a small mixing bowl:
Cut in the Butter with a Pastry Blender to create a crumble.
Cover with plastic wrap and refrigerate overnight.
In the morning:
Evenly sprinkle the crumble over the pudding.
Bake 45 - 60 minutes. The tops should be golden brown.
Just before serving, dust with Confectioner's Sugar.
Serve individual servings with warm Maple Syrup.
Peace in the Kitchen!