- 16 oz. sliced fresh peaches or one 16-oz. package frozen sliced peaches
- 1/2-cup sugar
- 1 Tbs. almond extract
- 6 Tbs. unsalted butter, cut up, plus 2 Tbs.
- 3 eggs
- 1 cup milk
- 1 tsp. ground cinnamon
- 6 muffin-sized brioches, halved lengthwise
- 1/2-cup sliced almonds, toasted (optional)
Preheat oven to 450 degrees F. In a 9x13-inch baking pan, combine peaches, sugar, almond extract and six tablespoons butter. Bake for 15-20 minutes, or until peaches are lightly browned. Put the remaining two tablespoons of butter in a 4x6-inch nonstick loaf pan and place in oven for 10 minutes.
In a shallow bowl, whisk eggs, milk and cinnamon. Dip brioche halves in egg mixture and place, cut side down, in the heated baking pan. Bake for 7-10 minutes, or until toasted on the bottom. Place brioches on a platter, toasted side up, and top with caramelized peaches. Sprinkle with toasted almonds, if desired.
Shopping tip: Look for brioche in your local French bakery or gourmet grocery store; substitute challah or sourdough bread if necessary. Apples, pears or berries make great toppings if peaches are unavailable.
Freeze bread beforehand so your slices come out clean and equal.