Imported from TikTok

Cherry Brown Betty with Challah Cubes and Crumb Topping

Name: Cherry Brown Betty with Challah Cubes and Crumb Topping
Prep time: 25 min
Cook time: 55 min
Total time: 100 min
Yield: 10 servings
Cuisine: American
Ingredients: 6 cup Fresh or frozen cherries (Pitted); 0.75 cup Granulated sugar; 0.25 cup Brown sugar; 1 tbsp Lemon juice; 1 tsp Vanilla extract; 1 tsp Ground cinnamon (For the cherry filling); 0.25 tsp Ground nutmeg (Optional); 0.25 tsp Salt (For the cherry filling); 1.25 tbsp Cornstarch (Use 1 to 1½ tablespoons); 2 tbsp Cold water (For the cornstarch slurry); 6 cup Challah bread (Cut into ¾-inch cubes; slightly stale. Leave uncovered overnight or toast at 300°F / 150°C for 8–10 minutes until slightly dry but not browned.); 0.75 cup Unsalted butter (Melted, for the challah layers); 0.5 cup Brown sugar (For the challah layers); 1 tsp Ground cinnamon (For the challah layers); Salt (A pinch, for the challah layers); 1.5 cup Fresh breadcrumbs (For the topping); 0.25 cup Brown sugar (For the breadcrumb topping); 0.25 cup Unsalted butter (Melted, for the breadcrumb topping); 0.25 tsp Ground cinnamon (For the breadcrumb topping); Salt (A pinch, for the breadcrumb topping); Unsalted butter (For buttering the 9×13-inch baking dish)

Recipe by Wick’d Confections @wickdconfections · TikTok

Imported by Emminique Sendling on SeeMeCook

A heritage Black American spoon dessert made by layering buttery, spiced challah with jammy cherries and finishing it with a crisp breadcrumb topping. Serve warm with evaporated milk or vanilla ice cream.

10 servings100 minAmerican

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

6 cup Fresh or frozen cherries (Pitted)
0.75 cup Granulated sugar
0.25 cup Brown sugar
1 tbsp Lemon juice
1 tsp Vanilla extract
1 tsp Ground cinnamon (For the cherry filling)
0.25 tsp Ground nutmeg (Optional)
0.25 tsp Salt (For the cherry filling)
1.25 tbsp Cornstarch (Use 1 to 1½ tablespoons)
2 tbsp Cold water (For the cornstarch slurry)
6 cup Challah bread (Cut into ¾-inch cubes; slightly stale. Leave uncovered overnight or toast at 300°F / 150°C for 8–10 minutes until slightly dry but not browned.)
0.75 cup Unsalted butter (Melted, for the challah layers)
0.5 cup Brown sugar (For the challah layers)
1 tsp Ground cinnamon (For the challah layers)
Salt (A pinch, for the challah layers)
1.5 cup Fresh breadcrumbs (For the topping)
0.25 cup Brown sugar (For the breadcrumb topping)
0.25 cup Unsalted butter (Melted, for the breadcrumb topping)
0.25 tsp Ground cinnamon (For the breadcrumb topping)
Salt (A pinch, for the breadcrumb topping)
Unsalted butter (For buttering the 9×13-inch baking dish)

Steps

1
Prepare the challah by ensuring it is slightly stale so it can absorb the cherry juices. Leave the cubed bread uncovered overnight, or toast the cubes on a baking sheet at 300°F / 150°C for 8–10 minutes, until slightly dry but not browned.
2
Preheat the oven to 350°F / 175°C. Butter a 9×13-inch (23×33 cm) baking dish.
3
Place the pitted cherries, granulated sugar, brown sugar, lemon juice, vanilla extract, cinnamon, optional nutmeg, and salt in a bowl. Mix until the cherries are evenly coated.
4
In a small bowl, stir the cornstarch and cold water together to make a smooth slurry.
5
Stir the cornstarch slurry into the cherry mixture until evenly distributed.
6
In a separate large bowl, toss the challah cubes with the melted butter, brown sugar, cinnamon, and salt until the bread is thoroughly coated.
7
Spread half of the seasoned challah cubes evenly across the bottom of the buttered baking dish.
8
Add the cherry filling over the first bread layer, spreading it into an even layer.
9
Top the cherries with the remaining seasoned challah cubes, distributing them evenly over the surface.
10
Combine the fresh breadcrumbs, brown sugar, melted butter, cinnamon, and salt in a bowl. Mix until the crumbs are evenly moistened and seasoned.
11
Sprinkle the breadcrumb mixture evenly over the top of the challah and cherry layers.
12
Bake at 350°F / 175°C for 45–55 minutes, until the top is golden and the cherry filling is bubbling.
13
Remove the Brown Betty from the oven and let it rest for 15–20 minutes before serving so the filling can settle.
14
Serve warm with evaporated milk for a heritage-style presentation or vanilla ice cream for a modern variation.

Notes

The creator mentioned that lemon zest would also have been a welcome addition, but it was not included in the written ingredient list. The dessert is intended to be shared and served warm.