Breakfast Panzanola
Ingredients
- 3/4 cup sliced almonds
- 2 tablespoons unsalted butter ⓘ
- 1 bay leaf ⓘ
- 3/4 cup firmly packed light brown sugar ⓘ
- 1 tablespoon brandy ⓘ
- 1 tablespoon fresh lemon juice ⓘ
- 1/2 cup fresh orange juice ⓘ
- Finely ground sea salt, preferably gray salt ⓘ
- 1 country style Italian bread, 1 pound
- 2 pints strawberries, stemmed and sliced lengthwise 1/4 inch thick ⓘ
- 1/4 cup granulated sugar ⓘ
- 1 tablespoon fresh lemon juice
- 1 tablespoon balsamic vinegar ⓘ
- Finely ground sea salt, preferably gray salt ⓘ
- 3/4 cup golden raisins
- 1/2 cup blueberries ⓘ
Instructions
- Preheat the oven to 350F.
- Spread the almonds on a baking sheet and toast in the oven until golden and fragrant, 8 to 10 minutes.
- Remove from the oven and pour into a small bowl.
- Leave the oven on.
- While the almonds are in the oven, make the brown butter syrup: In a 10-inch skillet, melt the butter over high heat and cook, without stirring, until it browns, 3 to 4 minutes.
- Add the bay leaf and stand back (it might pop).
- Reduce the heat to medium, add the sugar, and stir.
- When the sugar has melted, add the brandy and stand back (it might flame).
- Add the lemon juice.
- Cook for 15 seconds, then add the orange juice and 1/4 teaspoon salt.
- Stir and cook until the liquid has reduced by half and has a syrupy consistency, about 3 minutes.
- You should have about 1/2 cup.
- Remove and discard the bay leaf.
- Using a serrated knife, shave off the thicker parts of the crust from the bread loaf.
- Cut the bread into 1/2-inch cubes.
- You should have about 8 cups.
- Place the bread in a large bowl, add 1/4 cup of the brown butter syrup, and toss to coat evenly.
- Spread the bread cubes in a single layer on a rimmed baking sheet.
- Bake the bread cubes, turning occasionally for even coloring, until golden and crispy on the outside and still chewy inside, 15 to 20 minutes.
- Remove from the oven and let cool.
- While the bread cubes are cooling, in a bowl, combine the strawberries, granulated sugar, lemon juice, vinegar, and 1/2 teaspoon salt and mix well.
- Allow to macerate for 5 to 10 minutes.
- In a small bowl, combine the raisins with hot water to cover.
- Allow the raisins to plump for 8 to 10 minutes, then drain well.
- Place the toasted bread in a large bowl.
- Add the remaining 1/4 cup brown butter syrup, the toasted almonds, raisins, blueberries, and mint and toss well.
- To serve, spoon some strawberries in each bowl.
- Spoon some of the bread mixture alongside the berries, and spoon some whipped cream over the strawberries.
Nutrition & Diet Analysis (per serving)
816
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).