Summer Fruit Panzanella Recipe

• 1/4 cup plus 1 tablespoon sugar, divided
• 5 cups mixed summer fruit (see note)
• 1/2 tablespoon cinnamon
• 6 tablespoons unsalted butter, melted
• 4 cups cubed croissants (see note)
• 2 tablespoons chopped fresh mint

1. Adjust oven rack to middle position and preheat oven to 375u0b0F. Line a baking sheet with parchment paper. Combine fruit and 1 tablespoon sugar in a medium bowl; set aside.
2. 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.
3. In a large bowl, combine fruit and their juices with toasted croissants and mint and gently toss to combine. Divide between plates and serve.

sugar, mixed summer fruit, cinnamon, unsalted butter, cubed croissants, fresh mint

Taken from www.seriouseats.com/recipes/2012/07/summer-fruit-croisstant-panzanella-recipe.html (may not work)