Breakfast for dinner is one of my favorite things. This recipe, based on one from Bobby Flay, combines several of my favorite flavors: peach, almond, and maple. The soaking mixture for the bread--I used challah--included milk, cream, fresh peach purée, eggs, almond extract, and brown sugar. And the syrup combined pure maple syrup, thinly sliced peaches, and toasted almonds, with more peaches and more almonds for the topping.
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