Sweet Panzanella

Ingredients

• 1 pound top stale cut into 1-inch cubes ( 8 to 9 cups)
• 6 tablespoons t brown sugar dark packed
• 1 cup pecans toasted coarsely chopped
• 8 ounces raspberries fresh
• 0.3 teaspoon salt fine
• 4 tablespoons butter unsalted ()

Equipment

• bowl
• baking sheet
• oven
• whisk
• wire rack
• pot
• potato masher

Directions

1. Heat the oven to 350°F and arrange a rack in the middle.Melt the butter in a large pot over medium heat.
2. Add 4 tablespoons of the sugar and the salt and cook, whisking occasionally, until the sugar dissolves and the mixture begins to bubble, about 8 minutes.
3. Remove from heat.
4. Add the bread cubes and stir until they are evenly coated in the sugar mixture.
5. Pour the mixture onto a baking sheet and arrange in a single layer.
6. Bake, stirring every 5 minutes, until the bread cubes are golden brown and toasted, about 15 to 20 minutes total.
7. Place the baking sheet on a wire rack and let the bread cool to room temperature, about 5 minutes.While the bread is cooling, combine half of the raspberries and the remaining 2 tablespoons sugar in a large bowl and mash with a fork or potato masher until the berries release their juices and are broken up.
8. Add the bread cubes, pecans, and remaining whole raspberries and gently toss to combine.
9. Serve immediately or refrigerate until ready to serve.