3 tablespoons cold unsalted butter, cubed, plus more for buttering skillet
5 cups brioche, cubed
½ cup granulated sugar
4 cups strawberries, hulled and quartered
1 cup light brown sugar
Juice of 1 lemon
1½ teaspoons pink peppercorns, ground
½ teaspoon salt
Any leftover bread will work in a betty.
Preheat oven to 350 degrees. Butter a 12-inch cast-iron skillet. Spread brioche evenly on a baking sheet and toast until dry, about 8 minutes, then set aside to cool. Using a food processor, pulse brioche and sugar into coarse crumbs (it’s okay for pieces to be uneven).
In a large bowl, gently toss strawberries, brown sugar, lemon juice, ground peppercorns, and salt. Fill skillet in alternating layers, starting with the strawberry mixture and ending with breadcrumbs. Dot with cubed butter. Place skillet on a baking sheet and bake until top is golden brown and juices are bubbling, about 45 minutes. Cool betty on a wire rack for 30 minutes before serving with sweetened crème fraîche.