Fruit Salad with Brioche Croutons
Fruit salad? A wee bit sad. Fruit salad topped with crispy, cinnamony, buttery bits of brioche? Decadence. You can make the croutons up to a day ahead—just let them cool completely and store in an airtight container at room temperature. Use the same method to make savory croutons by swapping salt and grated Parmesan for the cinnamon sugar.
Butter-flavor cooking spray
2 oz, cubed, crusts removed (about 2 cups)
3 cup(s), chopped
- Preheat the oven to 350°F. Line a small baking sheet with parchment paper.
- Spread the bread cubes in a single layer on the prepared pan. In a small bowl, combine the cinnamon and sugar. Lightly coat the bread with cooking spray. Sprinkle the bread with the cinnamon sugar and toss to coat. Bake the bread until golden brown and crisp, 10 to 12 minutes. Let cool slightly on the pan.
- While the bread is toasting, in a large bowl, combine the fruit with the lemon zest. Divide the fruit salad among 6 bowls. Top each bowl with the croutons.
- Serving size: about 1⅓ cups