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["For the cakes, preheat oven to 350u00b0 F. Grease six 4-ounce ramekins or eight standard muffin tins and set aside.", "Make the bread crumbs by removing the crust of the bread and pulsing it in a food processor until fine, uniform crumbs form.", "Set aside two tablespoons of sugar. Combine the rest with the egg yolks, zest, and extract and beat with an electric mixer on high until very thick and lightly colored, about two minutes.", "Whisk the egg whites with a pinch of salt until frothy. Add the reserved sugar little by little while continuing to beat the whites until soft peaks form.", "Gently mix about a quarter of the whipped egg whites into the yolk mixture to lighten it. Add this lightened yolk mixture to the remaining whites along with the bread crumbs and gently fold the ingredients together until combined.", "Spoon the mixture evenly among the ramekins or muffin tin cavities and bake cakes for about 20 minutes for ramekins, about 15 minutes for muffin tins, until cakes are lightly brown and just beginning to pull away from the sides of the pan. Cool the cakes upside down on a cooling rack. When completely cool, run a paring knife around the outside of each cake to loosen and gently pry out if necessary. Cakes keep well in an airtight container for several days.", "For the peaches, wash and dry the peaches and lightly score their blossom ends with a shallow ""X.""
