Combine amaretto and vanilla. Marinate peaches in amaretto and vanilla extract mixture overnight. Then, strain over a bowl to reserve amaretto mixture.
Grill peach slices in preheated skillet coated with cooking spray until nicely charred. Remove from heat. Preheat oven to 350°F. Mix toasted almonds, 6 tablespoons butter, oats, and brown sugar. Spread on parchment paper-lined jelly roll pan. Brown in the oven 12 minutes or less, until golden. Toss occasionally to toast evenly. Cool. Lightly whip Mascarpone, being careful not to overwhip, with 1 tablespoon powdered sugar; set aside. Whisk egg with 1 tablespoon reserved amaretto mixture.
Heat skillet over medium heat and add 2 tablespoons butter. Meanwhile, brush egg mixture over both sides of each bread slice. Grill bread in preheated skillet to a golden crisp on both sides. Remove from heat and layer each of 4 slices with 2 tablespoons whipped Mascarpone and a few slices of peaches (reserving 4 slices for garnish), then additional Mascarpone, reserving some for garnish. Top with remaining slices of bread. Dollop whipped Mascarpone on each sandwich top. Melt remaining butter in a saucepan. Add 1 cup powdered sugar and remaining amaretto mixture. Warm until sugar melts. Drizzle over sandwiches. Garnish with roasted peach slices and cooled almond mixture.
- 1/4 cup amaretto
- 1 teaspoon vanilla extract
- 4 fresh or frozen peaches, peeled (optional), stoned and sliced
- Cooking spray
- 1 cup slivered almonds, toasted
- 10 tablespoons butter, divided
- 1/2 cup oats
- 1/4 cup brown sugar, packed
- 1 cup (8 ounces) Wisconsin Mascarpone cheese
- 1 cup plus 1 tablespoon powdered sugar, divided
- 1 egg
- 8 1/2-inch thick slices challah bread