From Fail to Fabulous- Something to do with that total bread baking 'Fail!'...Cobbler Crumble

Ok. So that loaf of bread that was my most epic fail to date has turned into something quite delightful.  Cobbler topping.  Here's the recipe:

Option 1 as pictured-Cobbler Crumble-
In a bowl-Take 1-2 Cups of the bread and break into pieces the size of croutons or smaller.
Add:
1/4-1/2 cube soft butter
1/4 Cup brown sugar
Pinch of Salt
1 tsp. Cinnamon [you can add other warms spices like cloves, ginger, nutmeg, etc...]
1/8 Cup chopped nuts (optional)
1/8 Cup raisins (optional)

Another option-Croutons:
In a bowl- Take 1-2 Cups of the bread and break into pieces the size of croutons.
Add:
1/4-1/2 Cube butter or drizzle with olive oil
1/4 tsp garlic powder
2 tsp. Parsley, Basil, Oregano or other herbs
1 tsp. Cumin, Paprika, or other spices
2 Pinches sea salt
[Bake the same as the original recipe.]

Toss in the bowl till all the bread is coated.  Put on baking stone or baking sheet (greased) and place in oven at 350 degrees for 20-35 minutes.  Take out and cool.  Use the crumble as a topping for parfait's, ice-cream.  The above picture contains: Non-fat plain or vanilla yogurt, blueberries or berry jam and the crumble.  Yum!

GF Brown Bread

Dry Ingredients:
4 C Brown Rice Flour
1 C Starch (1/2 Arrowroot and 1/2 Tapioca or Potato)
2 Unflavored Gelatin Packets
1/2 tsp baking soda (optional)
1/8 tsp Guar Gum
2 tsp. Sea Salt
4 Tbsp. Sugar
2 Packets Yeast
Wet Ingredients:
1/4 Cup Unsweetened applesauce or 1/3 Cup nonfat plain yogurt
4 eggs (Options: 2 eggs + 1 Tbsp flaxseed mixed with 1/3 Cup water (see note below) or 5 egg whites or Egg Free version: 2 Tbsp Flaxseed meal mixed with 2/3 Cup water-set aside to gel.  Make sure you grind the meal somewhat into a flour, not completely but close, especially if using whole flaxseed.)
2 Cups Warm Water
1/3 C Olive Oil
1/4 C Soft Butter
2 C warm water
1 C milk
Directions:
Mix all dry ingredients together, including yeast.  Add wet ingredients to dry and mix well until it becomes a thick batter.  Pour into 2 pre-greased bread pans or muffin tins.  Bake at 350 for 55 minutes or for muffins bake at 350 for 25 minutes or until golden brown.  Allow to cool and rest for 30 minutes before removing from pan.  Once cool, slice and freeze.  You may also allow to cool and wrap loosely in wax paper, put in ziploc bag and do not zip the bag closed.  Leave overnight.  Slice in the morning and leave a little space (pack loosely) before freezing.  When ready to use, jimmy a knife between the pieces and separate.  Enjoy!

Your GF Mini