Happy Happy Happy Friday!!!! yes, I’m so happy it’s almost the long weekend I’m giving y’all 3 happys today haha. Y’all have big plans for the holiday weekend? I honestly don’t, which is completely fine with me, just looking forward to spending time with some good peeps (does anyone even say peeps anymore when not referring to cute marshmallows?).
Speaking of spending time with people, in case you’re planning on having company to stay over this weekend I’m bringing y’all the perfect and super easy thing you can make for them for breakfast. Even better you can totally prep this and have it ready to go in the oven first thing in the morning.
I do want to point out that this has an amazing and wonderful crumble topping to go on it but I’m going to go ahead and type it ‘crumble’ because it is so darn humid here & even with the A/C blasting & using super cold butter it totally un-crumbled the topping.
When the ‘crumble’ topping looks more like cookie dough, it’s not as aesthetically pleasing, but it absolutely doesn’t effect the taste. This bread pudding is wonderfully gooey, with just the right amount of crispness on top and ding dang easy to make, I highly recommend y’all get on this ASAP. I hope everyone has a wonderful and safe weekend, and as always thank you so much for stopping by!
cut up bread into your pan…
egg, milk, sugar, vanilla, salt mixture…
pour this mixture onto your bread…
cover with stretch wrap…
time to make some ‘crumble’, butter…
then brown sugar, salt, flour, cinnamon…
again, this should be crumbly, but no fear, still delicious…
several hours later (or overnight) put this topping on your bread pudding…
then bake, bake, bake & enjoy!!! 
- 1 Loaf of French Bread.
- 8 Eggs.
- 2 Cups of Milk.
- 1/2 Cup of Heavy Cream.
- 3/4 Cup of Granulated Sugar.
- 2 Tablespoons of Vanilla Extract.
- 9x13 Pan.
- 1/2 Cup of All-Purpose Flour.
- 1/2 Cup of Brown Sugar.
- 1 Teaspoon of Cinnamon.
- 1/4 Teaspoon of Salt.
- 1 Stick (1/2 Cup) of Unsalted Butter, Cold and Cut Into Pieces.
- Liberally spray your 9x13 pan with non stick spray.
- Cut up your french bread into pieces and place into your pan and set aside.
- In a large bowl, place your eggs, milk, heavy cream, sugar and vanilla and mix until well combined.
- Then carefully and evenly pour your egg/milk mixture over your bread pieces, making sure the bread pieces are well covered with the mixture.
- Now cover your pan with stretch wrap and place in the fridge for at least 2 hours or overnight.
- In a small bowl, cut up your cold butter into pieces and place into your bowl.
- Now place the flour, brown sugar, salt and cinnamon and smoosh all of the ingredients together with your hands or a dough cutter until crumbly.
- Place this mixture into the fridge until ready to bake your bread pudding.
- Once ready, preheat your oven to 350 degrees F.
- Evenly place your crumble mixture on the top of your bread pudding and bake for 35-40 minutes or until desired amount of doneness is reached.
- Serve warm and enjoy!!!
- If you want your bread pudding extra gooey, bake for 25-30 minutes.