Panne Refettorio (Cafeteria Bread)
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

Toasted leftover bread is tossed with rosemary, sugar and orange zest. Sitting on a bed of soft cheese, and marinated orange segments. A stunning brunch dish that is a joy to share and eat!

Servings: 2 people
Author: Inspirecookeat
  • 1/2 loaf crusty stale bread sliced into medium cubes
  • 2 medium naval oranges zested, peeled and cut across in slices
  • 1 handful mint leaves washed and chopped
  • 1 tbsp fresh rosemary leaves washed and chopped
  • 2 tbsp olive oil extra virgin
  • 3 tbsp castor sugar
  • 150 g soft cream cheese
  • 100 ml whipping cream
  • 1 tsp vanilla extract
  • 1 tsp salt
  1. Preheat oven to 350 degrees F / 180 degrees C.

  2. In a large baking tray lightly combine bread cubes with 2/3 tsp salt, olive oil, 2 tbsp sugar and rosemary. Spread evenly and place in oven to toast till outside is crispy. Approximately 10-15 minutes.

  3. While bread is toasting, combine oranges with mint. Set aside to marinate.

  4. In a mixing bowl, combine cream cheese, whipped cream, remaining sugar, vanilla extract and whip till the mixture resembles a soft pudding.

  5. To serve, place cheese mixture first on a plate and spread evenly. Top with marinated orange slices, and finally the toasted bread.

  6. If desired, top with additional mint leaves.

  7. Enjoy!

Recipe Notes