Breakfast Panzanola - almonds

Method

• Preheat the oven to 350F.
• Spread the almonds on a baking sheet and toast in the oven until golden and fragrant, 8 to 10 minutes.
• Remove from the oven and pour into a small bowl.
• Leave the oven on.
• While the almonds are in the oven, make the brown butter syrup: In a 10-inch skillet, melt the butter over high heat and cook, without stirring, until it browns, 3 to 4 minutes.
• Add the bay leaf and stand back (it might pop).
• Reduce the heat to medium, add the sugar, and stir.
• When the sugar has melted, add the brandy and stand back (it might flame).
• Add the lemon juice.
• Cook for 15 seconds, then add the orange juice and 1/4 teaspoon salt.
• Stir and cook until the liquid has reduced by half and has a syrupy consistency, about 3 minutes.
• You should have about 1/2 cup.
• Remove and discard the bay leaf.
• Using a serrated knife, shave off the thicker parts of the crust from the bread loaf.
• Cut the bread into 1/2-inch cubes.
• You should have about 8 cups.
• Place the bread in a large bowl, add 1/4 cup of the brown butter syrup, and toss to coat evenly.
• Spread the bread cubes in a single layer on a rimmed baking sheet.
• Bake the bread cubes, turning occasionally for even coloring, until golden and crispy on the outside and still chewy inside, 15 to 20 minutes.
• Remove from the oven and let cool.
• While the bread cubes are cooling, in a bowl, combine the strawberries, granulated sugar, lemon juice, vinegar, and 1/2 teaspoon salt and mix well.
• Allow to macerate for 5 to 10 minutes.
• In a small bowl, combine the raisins with hot water to cover.
• Allow the raisins to plump for 8 to 10 minutes, then drain well.
• Place the toasted bread in a large bowl.
• Add the remaining 1/4 cup brown butter syrup, the toasted almonds, raisins, blueberries, and mint and toss well.
• To serve, spoon some strawberries in each bowl.
• Spoon some of the bread mixture alongside the berries, and spoon some whipped cream over the strawberries.