2cupsberries,I used strawberries, blueberries, and cherries
1/2recipefrangipane,1/4 cup or about 1 tablespoon per slice of bread
Frangipane (almond filling)
In a blender, grind up the almonds to a flour-like powder. Then add in all of the other ingredients and blend until smooth. Reserve half in an air tight container in the fridge for another later use (like my blueberry galette). This should stay fresh for 1 week in the fridge.
For the Toast
Preheat oven to 350 and get out a baking sheet.
Spread 1 to 1 1/2 tablespoons of frangipane over the brioche slices. Top with a mixture of fresh berries.
Arrange bread on the baking sheet and bake for 10 minutes.
Serve warm with yogurt or by itself.
The frangipane recipe makes enough for 8 slices of toast or you can use half and reserve half to use for a fruit pie, fruit tart, or a galette (see my recipe for Blueberry Frangipane Galette).