Cast-Iron Brown-Butter Nectarine Brown Betty

Serves 6 · 20 min prep · 45 min cook

Ingredients

• 6 medium ripe nectarines
• 8 tbsp unsalted butter
• 4 cups cubed brioche or challah bread
• 2/3 cup light brown sugar
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp kosher salt
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• for serving heavy cream

Instructions

1. 1Preheat the oven to 350°F. Cube the bread into rough 3/4-inch pieces and spread on a baking sheet; toast in the oven until lightly golden and dry, about 8 to 10 minutes, then set aside.
2. 2While the bread toasts, melt the butter in a 10-inch cast-iron skillet over medium heat. Continue cooking, swirling frequently, until the butter foams, the milk solids turn amber, and it smells deeply nutty, 3 to 5 minutes; pour most of the brown butter into a large bowl, leaving a thin film in the skillet.
3. 3Pit and slice the nectarines into wedges. Add them to the bowl with the brown butter along with both sugars, cinnamon, nutmeg, salt, lemon juice, and vanilla; toss until every piece is coated.
4. 4Add the toasted bread cubes to the nectarine mixture and fold gently so the bread soaks up the buttery juices without completely falling apart.
5. 5Scrape everything back into the reserved skillet and press into an even layer, tucking any dry bread pieces underneath fruit.
6. 6Bake on the center rack until the top is crisp and caramelized, the fruit is bubbling, and the kitchen smells like toasted sugar and spice, 30 to 35 minutes.
7. 7Remove from the oven and let cool 10 minutes so the juices thicken.
8. 8Spoon warm portions into shallow bowls.
9. 9Drizzle each serving with a little cold heavy cream that pools into the brown-butter pockets.
10. 10Serve immediately while the contrast of warm fruit and cool cream is strongest.