Wake and Bake: Summer Fruit Panzanella
We're definitely reaching that season when less is more. The season when I want nothing more than a fat ripe tomato, sliced and lightly sprinkled with salt. When I do bake, easy, rustic pies and crumbles are generally the order of the day.
But what if you want to bake for breakfast (it doesn't matter the season, nothing says "good morning!" like a homemade treat) but you ate all of last night's pie, as some of us are want to do? Then run to the store and pick up a few croissants and the best looking fruit you can find. In no time, you can have a delicious, light-yet-decadent spin on panzanella.
Instead of toasting cubes of bread, I soaked cubes of croissant in a little melted butter, rolled them in cinnamon sugar, and baked them until they were nice and toasty. Blackberries have been exceptionally sweet in these parts, so I chose them to anchor an all purple and blue color scheme along with plums and blueberries. The result is a breakfast that is both light and seasonal and satisfies that morning urge for a little something bready, buttery, and sweet.