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1
Preheat the oven to 350F.
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2
Spread the almonds on a baking sheet and toast in the oven until golden and fragrant, 8 to 10 minutes.
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3
Remove from the oven and pour into a small bowl.
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4
Leave the oven on.
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5
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.
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6
Add the bay leaf and stand back (it might pop).
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7
Reduce the heat to medium, add the sugar, and stir.
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8
When the sugar has melted, add the brandy and stand back (it might flame).
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9
Add the lemon juice.
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10
Cook for 15 seconds, then add the orange juice and 1/4 teaspoon salt.
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11
Stir and cook until the liquid has reduced by half and has a syrupy consistency, about 3 minutes.
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12
You should have about 1/2 cup.
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13
Remove and discard the bay leaf.
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14
Using a serrated knife, shave off the thicker parts of the crust from the bread loaf.
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15
Cut the bread into 1/2-inch cubes.
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16
You should have about 8 cups.
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17
Place the bread in a large bowl, add 1/4 cup of the brown butter syrup, and toss to coat evenly.
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18
Spread the bread cubes in a single layer on a rimmed baking sheet.
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19
Bake the bread cubes, turning occasionally for even coloring, until golden and crispy on the outside and still chewy inside, 15 to 20 minutes.
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20
Remove from the oven and let cool.
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21
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.
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22
Allow to macerate for 5 to 10 minutes.
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23
In a small bowl, combine the raisins with hot water to cover.
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24
Allow the raisins to plump for 8 to 10 minutes, then drain well.
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25
Place the toasted bread in a large bowl.
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26
Add the remaining 1/4 cup brown butter syrup, the toasted almonds, raisins, blueberries, and mint and toss well.
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27
To serve, spoon some strawberries in each bowl.
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28
Spoon some of the bread mixture alongside the berries, and spoon some whipped cream over the strawberries.
