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.
- Yield:serves 4 to 6
- Active time: 15 minutes
- Total time:30 minutes
- 1/4 cup plus 1 tablespoon sugar, divided
- 5 cups mixed summer fruit (see note above)
- 1/2 tablespoon cinnamon
- 6 tablespoons unsalted butter, melted
- 4 cups cubed croissants (see note above)
- 2 tablespoons chopped fresh mint
Adjust oven rack to middle position and preheat oven to 375°F. Line a baking sheet with parchment paper. Combine fruit and 1 tablespoon sugar in a medium bowl; set aside.
In a small bowl, whisk together cinnamon and sugar. In a large bowl, combine cubes of croissant and butter and toss until bread absorbs butter. Add about 3/4 of cinnamon sugar mixture and toss to combine. Spread cubes out on baking sheet, sprinkling with remaining cinnamon sugar. Bake until toasted and golden, about 15 minutes. Let cool to room temperature.
In a large bowl, combine fruit and their juices with toasted croissants and mint and gently toss to combine. Divide between plates and serve.