(Feature Impact) Enjoying meals outside this summer starts with one simple trick: get outside before the sun reaches its peak to beat the heat. A summer brunch offers a special way to regain strength before all the adventures and activities a bright, sunny day brings.
For a light, refreshing bite, Summer Berry Panzanella Salad combines bagel croutons and a bushel of berries for a nutritious dose of deliciousness. Or for a savory solution that’s sure to get you started on a day at the park or in the water, this Berry Bagel French Toast Casserole is packed with favorites like strawberries, blueberries, raspberries, and a homemade crumble topping that’s a real crowd-pleaser.
These brunch favorites are made possible in a limited edition Dave’s killer bread Summer Berry Bagels, which deliver sweet, summery organic goodness with raspberry, blueberry, cranberry and strawberry. Every bite can surprise your taste buds, and with 10 grams of protein and 3 grams of fiber in each serving, your body will thank you too. Available nationwide through July, now’s the time to enjoy them before summer ends.
For more summer brunch inspiration, visit DavesKillerBread.com.
Two favorite recipes to make with Summer Berry Bagels
Summer Panzanella salad with berries
Preparation time: 25 minutes
Servings: 4-6
Bagel “Croutons:”
- 3 Dave’s Killer Bread Summerberry Bagels
- 3 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 pinch of salt
Berry salad:
- 1 pint strawberries, hulled and sliced (reserve 1/2 cup for dressing)
- ½ cup blueberries
- ½ cup raspberries (optional)
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
Berry dressing:
- ½ cup strawberries
- 1 tablespoon brown sugar
- 1 pinch of salt
Portion:
- ¾ cup plain Greek yogurt or vanilla yogurt
- 1 tablespoon poppy seeds
- fresh mint (optional)
Directions:
- Heat the oven to 350 F.
- To make bagel croutons: Cut bagels into 3/4-inch cubes. Melt butter in a bowl; stir in the brown sugar and salt. Mix the bagel cubes into the butter mixture.
- Spread on the baking tray and bake for 15-18 minutes, turning once, until golden brown and crispy. Let cool.
- To make berry salad: In large bowl, combine sliced strawberries; blueberries; raspberries, if desired; lemon peel; and lemon juice. Toss gently.
- To make berry dressing: Place the reserved strawberries in a bowl. Add brown sugar and salt. Mash with a fork or potato masher until juicy and chunky.
- To assemble panzanella salad: Add cooled bagel cubes to the berry salad. Pour in the pureed strawberry dressing. Shake a little so that the bread absorbs the juice.
- Let sit for 5-10 minutes so the bagel pieces soften and retain their texture.
- Serve in bowls with yogurt, poppy seeds and mint leaves, if desired.
Berry Bagel French Toast Casserole
Preparation time: 55 minutes 
Servings: 6-8
Ingredients
Casserole base:
- 5 Dave’s Killer Bread Summer Berry Bagels
- 1 cup strawberries, sliced, divided
- ¾ cup blueberries, divided
- ½ cup raspberries, divided
- 8 large eggs
- 1 ½ cups of milk
- ½ cup heavy cream
- 2 tablespoons maple syrup
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon of salt
Crumble topping:
- ¼ cup flour
- ¼ cup brown sugar
- ¼ teaspoon cinnamon
- 1 pinch of salt
- 4 tablespoons melted butter
Portion:
- powdered sugar
- maple syrup
- berries (optional)
Directions
- To make the casserole base: Preheat oven to 300 F. Cut bagels into 1-inch cubes. Spread on the baking tray and roast for 10 minutes until slightly dry.
- Lightly grease a 9-by-13-inch baking dish. Add toasted bagel cubes and half the berries.
- Beat the eggs, milk, cream, maple syrup, brown sugar, vanilla, cinnamon and salt. Pour evenly over the bagels.
- Gently press the bread so that it absorbs the custard. Cover and refrigerate for 2 hours or overnight.
- Heat the oven to 350 F.
- To make the crumble topping: Mix flour, brown sugar, cinnamon, salt and melted butter. Sprinkle the mixture over the oven dish. Add the remaining berries.
- Bake for 40-45 minutes until the center is set and the top is light golden in color. If it browns too quickly, cover it loosely with foil.
- Let rest for 5-10 minutes. Sprinkle with icing sugar and serve with maple syrup. Garnish with extra berries if desired.
SOURCE: Dave’s killer bread