Raspberry Cream Brown Betty

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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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