Leave 6 slices of brioche bread out overnight to dry out or place into a 300°F oven for 10 minutes.

Line a large sheet pan with parchment paper and preheat oven to 350°F. Place sliced almonds into a shallow plate or small sheet pan.

In a small saucepan boil water and sugar together until sugar completely dissolves. Mix in 1 teaspoon almond extract. Set aside to cool.

Using a hand mixer, cream together the butter and sugar until light and fluffy, about 2 to 3 minutes. Mix in the almond flour. Add in the egg and the extracts, mixing until it’s all combined and fluffy, about another minute.

Brush the top of a piece of brioche bread with the simple syrup, all the way to the edges. Don’t soak it, but give it a good twice-over.

Spread with a thin layer of frangipane, about a tablespoon, all the way to the edge of the bread.

Press the bread, frangipane side down, into a plate containing sliced almonds, pressing mostly on the edges.

Add blueberries into the center, where there should be less almonds.

Place on prepared baking sheet and repeat with the rest of the slices of brioche.

Bake at 350°F for 25-30 minutes. Transfer to a wire rack to cool completely. Dust with powdered sugar and drizzle with maple syrup, if you like.