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Triple Berry Dessert Panzanella With Honey Balsamic Reduction


  • 2 T mild olive oil (can sub for coconut oil)
  • 4 cups cut-up sweet bread (I used Italian pannettone — pound cake or angel food cake would be great, too)
  • 1 1/2 cups sliced strawberries
  • 3/4 cup raspberries
  • 3/4 cup blueberries (or just 3 cups mixed berries of choices)
  • 1 cup balsamic
  • 1/4 cup honey
  • 56 basil leaves


  1. In a small saucepan, combine balsamic and honey and turn burner up to medium heat. Cook the mixture for 15-20 minutes until it is reduced by half, stirring every so often to prevent it from burning the bottom of the pan. Once it’s finished, set out to cool. You can store anything you don’t use in an airtight container (I prefer a mason jar) in the fridge for 2-3 weeks.
  2. In a large skillet (I used my iron skillet), heat up olive oil and throw on your chunks of bread. Stir frequently, turning the bread to coat it in the oil, until it starts to get crispy. Don’t worry if it chars slightly.
  3. Turn off the burner and let the bread cool slightly. Throw your berries in a large bowl and once the bread is no longer hot to the touch, add it in.
  4. Chiffonade your basil leaves. Add them on top of the bread mixture and serve immediately with the balsamic reduction on the side. Drizzle over your sweet bread salad to your liking.
  5. If you have any leftovers, it’s surprisingly good for leftovers. Store in the fridge for 2-3 days.