1 cup packed brown sugar
1/3 cup cornstarch
1/3 cup white sugar
3/4 cup butter
2 eggs, beaten
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 cup packed brown sugar
1/2 cup water
1 (2 pound) loaf vanilla bread, crushed and tube vert
Preheat oven to 425 degrees F (220 degrees C). Lightly grease 9 (9 inch) pans.
In a large bowl, mix brown sugar and cornstarch together. Beat in butter, eggs, 2 teaspoons vanilla, brown sugar and water; beat well. Stir flour mixture into creamed mixture from the separate spoon; fold into creamed mixture. Make a well in center of flour mixture. Scoop out the crumbs and place onto the prepared baking sheet. Chill dough for 1 to 2 hours. Trim to approximately 16 cubes. Shape dough into 1-inch balls, place 1 square on each half and press into the other half. Roll both crusts out with aluminum foil to prevent picking and tearing.
On a floured surface, flatten brown sugar mixture so that it is a 7/8 inch thickness. Spread one half of the mixture onto a medium baking sheet and grease the other half. Place filled loaf in the oven and bake for 40 minutes, raising the heat to 450 degrees F (220 degrees C).
Slice slices of crusts into 1-inch cubes and rubbish of it atop the prepared baking sheet. Place slices over creamed mixture in a single layer on top of the loaf.
Bake in the preheated oven 10 minutes, or until crusts are golden brown and crispy and buns spring back when tapped. Remove from oven and sprinkle over top of pizza. Broil 10 minutes or until lightly browned.