Fruity “Panzanella” Bread Salad

Fruity “Panzanella” Bread Salad
  • Prep Time: 30
  • Total Time: 35
  • Servings: 6-8

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About this Recipe

Italians cooks use leftover bread combined with tomatoes and herbs to make a delicious bread salad. Here we’ve used cinnamon toast croutons combined with zesty fruit salad and a honey-yogurt drizzle.


1/2 Loaf Dempster’s® Farmhouse™ Country White Bread, cut into bite-size cubes
1/2 cup (125 mL) Melted butter
3 tbsp (45 mL) Sugar
1 tbsp (15 mL) Cinnamon


½ cup (125 mL) Plain yogurt
1 tbsp (15 mL) Honey
3 tbsp (45 mL) Chopped fresh mint, divided
4 cups (1 L) Assorted Fresh fruit, cut into bite-size pieces (kiwi, mango, strawberries, blueberries, oranges etc.)

PREHEAT oven to 375˚F (190˚C). Place bread cubes in a large bowl. Drizzle with melted butter. Sprinkle with sugar and cinnamon. Toss to coat. Spread on a baking sheet and bake in preheated oven for 15 minutes or until crisp and golden brown. Set aside.

WHISK together yogurt, honey and 1 tbsp (15 mL) mint in a small bowl. Set aside.

COMBINE fruit with croutons and remaining 2 tbsp (30 mL) mint. Place in a large or individual serving bowls. Drizzle with yogurt mixture just before serving.


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