Photo: Sorin Gheorghita
Sweet Panzanella Recipe
6 ingredients
45 min
6 to 8 servings
openrecipes
This panzanella recipe uses raspberries instead of tomatoes, for a sweet bread salad.
Estimated Nutrition (whole recipe, rough)
690
Calories
15g
Protein
16g
Fat
123g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoons unsalted butter (1/2 stick)
- 6 tablespoons packed dark muscovado or dark brown sugar
- 1/4 teaspoon fine salt
- 1 (1-pound) loaf stale crusty bread , cut into 1-inch cubes (about 8 to 9 cups)
- 2 cups fresh raspberries (about 8 ounces)
- 1 cup pecans , toasted and coarsely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes