Home > Breakfast, Yeasted Breads > Bread Pudding with Brown Sugar Crumble

Bread Pudding with Brown Sugar Crumble

I had half a baguette that’s way past it’s prime.

It was sitting on my kitchen counter for the first couple of days, after which it was shifted into the refrigerator for fear of mold attack.

It became a refrigerator resident for another two days, in which it started to lose moisture and started to turn crisp.

I decided to make a bread pudding out of it. For what better way than to salvage a piece of old, dry bread than to drench it with milk, sugar and cream ?


The only problem i had was, i only had half of a baguette. Cutting it into 1″ thick, i didn’t have enough to cover the 9×13 inch pan that most bread pudding recipes are customed for. Geez, i didnt even have enough bread to cover an 8×8.

So i took out my smallest pan, a 9 x 5 and did some major mathematical computation to scale back on the recipe.

The original recipe also called for a praline topping of pecans.

I didn’t have any pecans on hands. But i knew i needed some sort of sweet topping for this since the sugar in the bread mixture was so scant.

So i flipped Martha Stewart’s Pies and Tarts book and proceeded with her crumble topping. I didn’t scale back on this recipe even though the recipe was for a much larger pan. I happen to like crumbles.

So with that, there we have it,

half a baguette revived, and a breakfast served.

I wish all of you a happy breakfast too!

Baked French Toast Casserole

Adapted from Paula Deen

Half a baguette (mine weighed to about 4 ounces)

2 eggs + 1 yolk

75 ml Half and Half

75 ml milk

10 gr sugar

1 tsp vanilla extract

1/8 teaspoon ground cinnamon

Dash salt

Brown Sugar Crumble

Taken from Martha Stewart

  • 6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
  • 1 cup all-purpose flour, (spooned and leveled), plus more for pan
  • 1/2 cup packed light-brown sugar
  • 1/4 teaspoon salt


Slice baguette into 1-inch each.  Arrange slices in a generously buttered 9 by 5-inch flat baking pan in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, and salt. Beat with a whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Make crumbles: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.

Spread crumble Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.


  1. October 19, 2011 at 7:39 am

    i just made baguettes yesterday, 2 small loaves so i think i should be able to finish that tomorrow! your brown sugar crumbles sound yum, very tempting pics!

  2. October 19, 2011 at 9:57 am

    I’m always hungry for bread pudding I don’t know why!! hahaha, this looks soo tasty! Are you in Singapore now, can I invite myself over for breakfast? ♥

  3. October 19, 2011 at 2:16 pm

    That’s a nice size recipe. The ones I see are so huge. I love the crumble!

  4. October 19, 2011 at 3:01 pm

    This looks fantastic. I bet it would taste great with a big cup of coffee!

  5. October 19, 2011 at 5:55 pm

    I haven’t had bread pudding in such a long time. And that crumbled crust on top… delicious. I just love that

  6. October 19, 2011 at 6:15 pm

    I love how you mixed the recipes and made do. Looks like it turned out lovely!

  7. ali
    October 19, 2011 at 9:55 pm

    now to grab my cup of tea and enjoy your deliciously looking bread 🙂

  8. October 25, 2011 at 2:07 am

    I love bread pudding and I especially love the crumble topping on this one! Looks delicious! 🙂

  9. January 13, 2013 at 5:08 pm

    I made a bread pudding yesterday very similar to yours (Paula Deen’s), but it lacked something. Today I am adding your (Martha Stewart’s) crumble topping. Your post has given me the inspiration and courage I was looking for to try this fix. Next time I’ll know to add the crumble from the start. Num!

  1. October 22, 2011 at 4:01 am
  2. April 18, 2012 at 7:43 pm
  3. May 3, 2013 at 1:31 am

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