After writing yesterday about making french toast as a child, it occurred to me that I hadn’t made it in quite some time. We happened to have some left over, good quality, bakery sourdough left over from last night’s dinner. So it seemed like the perfect time to prepare another leisurely, weekend morning breakfast. One can never have too many of those after all. I combined three eggs, about a half of a cup of milk, a couple of tablespoons of sugar, a pinch of salt, a dash of cinnamon, some freshly grated nutmeg, pure vanilla extract, and a splash of pure almond extract. I soaked the sliced bread in the egg mixture for a minute or so, then dipped one side of each in sliced almonds. I put them into a hot, buttered pan, almond side down, and prepared them as one usually would. A dusting of powdered sugar, a few berries, and your favorite syrup (we used blackberry) and you have an easy, but delicious breakfast. Simple enough for every day, but special enough for company. Crisp on the outside, moist and tender on the inside, the crust of toasted almonds and extracts make for a magical interplay of flavors and textures, that makes this breakfast feel like a vacation. Enjoy!