Berry Breakfast Panzanella
1/2 Bag (7 Slices) Martin’s Maple Brown Sugar Swirl Potato Bread, 1-inch cubed, French toasted*
5 Cups Mixed Berries, such as blackberries and raspberries
1 Tablespoon Sugar
2 Tablespoons Fresh Mint, torn
1/2 Cup Vanilla Yogurt
1 Tablespoon Milk
*Prepare French Toast Cubes according to our Cinnamon French Toast Bites recipe, substituting Martin’s Maple Brown Sugar Swirl Potato Bread for the Dinner Potato Rolls.
Add the berries, mint, and sugar to a large bowl; toss to combine.
Add the French toast cubes to the bowl with the berries and gently toss to combine.
In a small cup, stir together the yogurt and milk until it is a pourable consistency; add more milk as needed.
Divide panzanella onto plates and serve, topped with yogurt glaze, if desired.