Serious Eats: Recipes
Summer Fruit Panzanella
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.