Serious Eats: Recipes

Summer Fruit Panzanella

[Photograph: Carrie Vasios]

In this breakfast version of panzanella, croissants are toasted with cinnamon sugar and combined with a variety of fresh summer fruit.

Note: I tried a variety of different breads before settling on croissants. They were of the store-bought, puffy variety, not flaky or delicate, which meant they held up well in the oven. A good substitution would be challah, though any day-old bread you have can be substituted in a pinch. Similarly, I used a combination of blueberries, blackberries, and plums—but for the best results, use whatever fruit is most ripe.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

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