Prep 1 hr
Cook 15 mins
In 'Rustic Fruit Desserts' by Cory Schreiber and Julie Richardson
- 1 tablespoon unsalted butter, at room temperature, for dishes
- 3 cups small bread cubes (1/4-inch)
- 1⁄4 cup unsalted butter, melted (2 oz.)
- 2 tablespoons sugar (only if not using challah or brioche)
- 1⁄2 vanilla bean, seeds scraped from
- 2 cups half-and-half
- 2⁄3 cup sugar (4 1/2 oz.)
- 1⁄2 teaspoon fine sea salt
- 6 egg yolks
- 1 tablespoon cornstarch
- 1⁄2 pint raspberries (1 cup)
- Preheat oven to 350°.
- Butter six 5-ounce ramekins.
- Spread bread cubes in a single layer on a baking sheet and bake for 15 minutes.
- Once the bread is cool, toss it with the melted butter and sugar; set aside.
- To make the pastry cream--put the vanilla bean seeds into a saucepan.
- Add the half-and-half and vanilla pod and cook over med-low heat until hot but not boiling.
- Separately, whisk the sugar and salt into the egg yolks and continue whisking until slightly thickened and lighter in color.
- Add the cornstarch and whisk until combined.
- Slowly pour half of the hot liquid into the yolk mixture, stirring constantly until well blended.
- Pour the yolk mixture into the saucepan and cook over medium heat, whisking constantly, until the mixture begins to thicken and bubble.
- Strain the mixture through a fine-mesh sieve and stir frequently until cool.
- Distribute half of the bread cubes among the prepared ramekins.
- Pour the pastry cream over the bread cubes, then put the berries atop the pastry cream.
- Top with the remaining bread cubes.
- Bake for 15 minutes, or until the tops have browned and the berries bleed slightly.
- Cool to room temperature.
- Storage--this dessert is best eaten as soon as it is cooked, but any leftovers can be covered with plastic wrap and stored in the refrigerator overnight.
- Reheat at 325° for about 10 minutes, until warmed through.