Do you know what Bostock is? It is brioche topped with almond cream and sliced almonds, toasted until golden. Challah also works like a charm here, giving you an opportunity to repurpose your leftover bread as a decadent Sunday morning French pastry treat.
You could slip some jam between the almond layer and the bread, or you could spread some nutella for a chocolate-ey version.
Here is a recipe from seattle area bakery owner Leah Grossman that appeared in the LA Times over twenty-five years ago.
Here is a recipe from Chicago area bakery Sweet Cakes (with a more recent publication date in Salon of October 2010)
Here is photo tutorial from the blog of an Irish Cafe (showing that you can add some jam between the bread and almond cream; and here is their almond cream recipe, otherwise known as frangipane)
You could also go one step further and make decadent french toast with this method.
Or, you could go one step back and spread the almond cream (frangipane) on the challah dough before you bake it (think cinnamon buns with almond cream filling, or babka).
The almond cream (frangipane) can be made without flour, making it possible to incorporate into your Passover baking. To wit, take a look at this brilliant recipe for bostock made with matzah from BigGirlsSmallKitchen.