Raspberry Cream Brown Betty Recipe

Name: Raspberry Cream Brown Betty
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); Pastry Cream; 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; Remaining; 1/2 pint raspberries (1 cup)

Servings: persons

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)
Pastry Cream
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
Remaining
1/2 pint raspberries (1 cup)

1
Preheat oven to 350u00b0.
2
Butter six 5-ounce ramekins.
3
Spread bread cubes in a single layer on a baking sheet and bake for 15 minutes.
4
Once the bread is cool, toss it with the melted butter and sugar; set aside.
5
To make the pastry cream--put the vanilla bean seeds into a saucepan.
6
Add the half-and-half and vanilla pod and cook over med-low heat until hot but not boiling.
7
Separately, whisk the sugar and salt into the egg yolks and continue whisking until slightly thickened and lighter in color.
8
Add the cornstarch and whisk until combined.
9
Slowly pour half of the hot liquid into the yolk mixture, stirring constantly until well blended.
10
Pour the yolk mixture into the saucepan and cook over medium heat, whisking constantly, until the mixture begins to thicken and bubble.
11
Strain the mixture through a fine-mesh sieve and stir frequently until cool.
12
Distribute half of the bread cubes among the prepared ramekins.
13
Pour the pastry cream over the bread cubes, then put the berries atop the pastry cream.
14
Top with the remaining bread cubes.
15
Bake for 15 minutes, or until the tops have browned and the berries bleed slightly.
16
Cool to room temperature.
17
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.
18
Reheat at 325u00b0 for about 10 minutes, until warmed through.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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), and more.

Yes, Raspberry Cream Brown Betty falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry Cream Brown Betty

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions