Breakfast Bread Pudding with a Crumble Top, Terry's Bread Pudding and Overnight Christmas Morning French Toast

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.
8 Eggs
2 1/2 C Half and Half
3/4 C Granulated Sugar
2 TBS Vanilla

Crumble:

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:
Eggs
Half and Half
Granulated Sugar
Vanilla
Whisk well and pour evenly over the Bread.
Cover the dish with plastic wrap and refrigerate overnight.

In a small mixing bowl:
Flour
Brown Sugar
Cinnamon
Salt
Whisk well.
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.

Enjoy!
Peace in the Kitchen!

• Another Best of the Best Recipes.
  I've had this recipe since the early 70's.
  It's the only Bread Pudding I make.
  
  
  Terry's Bread Pudding:
  
  
  1 Baguette, sliced
  1 Quart of Milk (4C)
  3 eggs, beaten
  2 C Sugar
  2 TBS Vanilla
  3 TBS Butter
  1 C Raisins
  
  
  Mix Bread and Milk by hand
  Add all other ingredients except the Butter
  Melt the Butter in a 9X13 pan in a 350 degree pre heated oven, coating the bottom and sides well
  Pour the mixture in the pan and Bake for 45 minutes
  
  
  Another option is to bake the Pudding in Muffin Tins lined with paper cups.
  If you bake the Pudding in Muffin Tins, make sure to break up the bread into small pieces, not slices.
  Spray the paper cups with a vegetable cooking spray.
  Bake at 350 degrees for 30 minutes.
  
  
  Serve with The Queens Sauce:
  1 Pint Heavy Cream
  3 Eggs
  1/2C Sugar
  1/2 tsp Vanilla
  1 C Brandy or Whiskey
  
  
  In the top of a doubler boiler,  place the Cream and Eggs and whisk well
  Add Sugar and Vanilla
  Stir constantly for 10 minutes
  Slowly add the Brandy or Whiskey and whisk until incorporated
  
  
  Here's another Whiskey Sauce :
  
  
  In a sauce pan, over medium low heat:
  1/2 stick of butter
  THe juice of 1 lemon
  1 C apple cider
  1/2 C brown sugar
  a pinch of salt
  1 C Bourbon Whiskey
  
  
  Cook to reduce to 1/2
  Serve on the side with Bread Pudding.
  
  
  Enjoy!
  Peace in the Kitchen!
  
  
  This is one of our favorite Christmas Morning Recipes.
  
  Overnight Christmas Morning French Toast:
  
  Here's what you'll need:
  Preheat the oven to 350 degrees.
  1 - 9" X 13" Casserole Pan, heavily buttered.
  
  1 (8oz) package of Cream Cheese
  12 ( Day old Croissants)
  18 Eggs
  1 1/2 C Heavy Cream
  1 TBS Vanilla
  1/2 tsp Nutmeg
  1/2 tsp Cinnamon
  1 stick (8TBS) of Butter, melted + additional for greasing the pan
  Pure Maple Syrup
  Confectioner'sSugar
  
  Heavily Butter a 9"X13" casserole dish.
  Slice Croissants in half, horizontally.
  Layer them cut side up in the dish.
  Drop pieces of Cream Cheese in between the layers.
  
  In a bowl:
  Eggs
  Melted Butter
  Heavy Cream
  Vanilla
  Nutmeg
  Cinnamon
  Whisk Well
  Pour ove the Croissants.
  Bake at 350 degrees for 45 minutes to 1 hour.
  Serve topped with warm Maple Syrup and sprinkle with Confectioner's Sugar.
  
  Enjoy!
  Peace in the Kitchen!