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