Breakfast Panzanella
Yields about 6 servings
1 cup blueberries
1 cup strawberries, hulled and halved
¼ cup sugar
2 tbsp balsamic vinegar
3-4 mint leaves, chopped
¾ cup sliced almonds
1 country Italian loaf (sometimes called Tuscan loaf), cut into two-inch cubes
3 tbsp unsalted butter
½ cup brown sugar
Zest of ¼ of an orange
Juice of one orange
1 tbsp brandy
1 cup vanilla yogurt
Preheat oven to 325 degrees.
Place blueberries and strawberries in a non-reactive bowl and pour balsamic, sugar and mint over the top and toss to combine. Allow berries to soak in mixture for about 15 minutes, stirring once or twice.
Toast almonds in a small frying pan until toasted.
In a small sauce pan add butter, brown sugar, orange zest & juice and brandy. Simmer on low for about 3-4 minutes, until sugar is dissolved and caramelized. Remove pan from heat.
Line large cookie sheet with parchment paper.
In a large bowl toss bread cubes with the orange brandy sauce mixture until all cubes are coated and all of the liquid is absorbed. Pour mixture onto baking sheet and arrange in a single layer.
Bake the cubes for about 12-15 minutes until they are golden crispy and chewy on the inside.
Place the cubes on serving plate.
Top with the soaked fruit mixture and some toasted almonds.
Finish with a dollop of vanilla yogurt.
Serve immediately.
Courtesy: Chef Cindy Krzykwa