| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 40 min |
| Yield: | 6 servings |
Ingredients
- 3/4 cup thinly sliced almonds
- 2 tablespoons unsalted butter
- 1 bay leaf
- 1/4 cup packed light brown sugar
- 1 tablespoon brandy
- 1 tablespoon fresh lemon juice
- 1/2 cup fresh orange juice
- 1/4 teaspoon finely ground sea salt, preferably gray salt
- 1 large country-style Italian loaf, about 1 pound
- 2 pints ripe strawberries, cut into 1/4-inch slices
- 1/4 cup granulated sugar
- 1 tablespoon good-quality balsamic vinegar
- 1/2 teaspoon finely ground sea salt, preferably gray salt
- 3/4 cup golden raisins
- 1/2 cup blueberries
- 1/2 cup lightly packed torn mint leaves
- 1 cup heavy cream, lightly whipped (or vanilla yogurt)
Instructions
- Preheat the oven to 350 degrees F.
- Spread the almonds on a baking sheet and bake in the oven until toasted, about 8 to 10 minutes.
- While the almonds are toasting, melt the butter in a 10-inch skillet over high heat, and cook until it browns. Add the bay leaf and stand back (it might pop). Lower the heat to medium and add the sugar to the pan 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 salt. Stir and cook until the liquid has reduced by half and it has reached a syrupy consistency. You should have about 1/2 cup. Remove the bay leaf.
- Using a serrated knife, shave off the thicker parts of the crust. 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. Spread the bread in a single layer on a rimmed baking sheet. Bake until golden and crispy on the outside and still chewy inside, 15 to 20 minutes, turning occasionally for even coloring.
- Put the strawberries in a medium bowl. Add the sugar, lemon juice, vinegar, and salt and mix well. Allow to macerate for 5 to 10 minutes.
- Place the raisins in a small bowl. Cover with hot water. Allow the raisins to plump for 8 to 10 minutes. Drain the fruit.
- Place the bread in a large bowl. Add remaining brown butter syrup, the almonds, raisins, blueberries, and mint. Toss well. To serve, spoon some strawberries in each bowl. Spoon some panzanella beside the strawberries. Spoon some whipped cream (or vanilla yogurt) over the strawberries.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 630 |
| Total Fat | 27 g |
| Saturated Fat | 13 g |
| Carbohydrates | 88 g |
| Dietary Fiber | 7 g |
| Sugar | 39 g |
| Protein | 12 g |
| Cholesterol | 65 mg |
| Sodium | 778 mg |
Reviews
Amazing! Both the bread/sauce combo and the macerated strawberries were delicious separately but together was mouthwatering! I did use about half the amount of bread. Not overly sweet and the subtle complexities made this topnotch. I made this for potluck brunch and wished there were leftovers so I could have eaten them all myself.
Just finished making this to go with dinner tonight. Oh yum!!!! I left out the mint and mixed the strawberries in with the bread. Very, Very good. Whip cream is fine if you want to turn it into a dessert, but it is very tasty all by itself. I think next time I will either add more strawberries and blueberries or reduce the amount of bread to even it out a bit more.
I’ve made this three times. The recipe does take some time, but is not hard; and with the great comments from guest-it is worth it. The fresh ingredients of fruits, juices and mint are the key, I don’t think I’d try to use frozen. For my presentation-I used my china, put it in a low bowl with the blueberries on one side, the bread in the middle and the strawberries on the other side. I piped some whipped cream and added a balsamic glaze for dots aroung the rim of the dish and spring of mint, my friends took pictures and everyone asked for the recipe.
This was the show stopper after dinner. I had to invest some time but it was not difficult. I would definitely make this again. You could easily add or substitute berries of your choice.