2 (20 oz.) cans cherry pie filling
1 (15 oz.) can dark cherries
1/4 c. all-purpose flour, divided
1/2 tsp. almond extract
5 slices white bread
1 1/4 c. sugar
1/2 c. butter, melted
1 large egg
1 1/2 tsp. grated lemon rind

Stir together pie filling, cherries and 2 tablespoons flour. Stir in almond extract. Place in lightly greased 8-inch square baking dish. Trim crusts from bread slices and cut slices into strips. Arrange bread strips over fruit mixture in pattern of choice. Stir together remaining 2 tablespoons of flour, sugar, butter, egg and lemon rind. Drizzle over bread strips.

Bake at 350°F for 35 to 40 minutes.