QUICK CLEANUP
Fruit Salad with Brioche Croutons 2–4
P r e p 1 0 m i n
C o o k 1 0 m i n
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Ser ves 6
Fruit salad? A wee bit sad. Fruit salad topped with crispy, cinnamony, buttery bits of brioche? Decadence.
Cooking spray (butter flavored) 2 cups cubed brioche bread, crusts removed 1 tsp ground cinnamon 1 tsp sugar 3 cups chopped mango 3 cups mixed berries 1 tsp fresh lemon zest
1. Preheat the oven to 350°F. Line a small baking sheet with parchment paper. 2. 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. 3. 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. Per serving (about 1⅓ cups) 129 Cal, 2 g Total Fat, 1 g Sat Fat, 40 mg Sod, 28 g Total Carb, 17 g Sugar, 4 g Fib, 2 g Prot.
TEST KITCHEN TIP
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.
Easy Ever yday Cooking
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