Ingredients

• 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)

Instructions

1. 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.
2. 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.