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Fruit-salad-with-brioche-croutons

Fruit salad with brioche croutons

2
Points®
Total Time
20 min
Prep
10 min
Serves
6
Difficulty
Easy
Bring your next fruit salad to life with the addition of crispy, cinnamon and buttery brioche pieces. 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 savoury croutons by swapping salt and grated Parmesan for the cinnamon sugar.

Ingredients

Oil spray

4 x 3 second spray(s)

Brioche

50 g, cubed, crusts removed

Ground cinnamon

1 tsp

Caster sugar

1 tsp

Mango

3 medium, chopped

Fresh berries

3 cup(s), (490g)

Lemon zest

1 tsp

Instructions

  1. Preheat oven to 180°C. Line a small baking tray with baking paper.
  2. Spread bread cubes in a single layer on prepared tray. In a small bowl, combine cinnamon and sugar. Lightly coat bread with cooking spray. Sprinkle bread with cinnamon sugar and toss to coat. Bake bread for 10 to 12 minutes or until golden brown and crisp. Let bread cool slightly on tray.
  3. While the bread is toasting, in a large bowl, combine fruit with lemon zest. Divide fruit salad among 6 bowls and top each bowl with croutons.

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