Bostock
from https://www.cupcakeproject.com/
Bostock is a cross between French toast and an almond croissant. It’s an easy to make, unforgettable breakfast treat made with leftover bread, almond syrup, and almond cream (frangipane). It’s sticky, sweet, has a bit of a crunch, and must be served directly out of the oven.
The frangipane required for this recipe sounds fancier than it is. It’s simply an almond spread made with almond flour, vanilla, eggs, butter, and sugar. It comes together in under five minutes!
The classic bostock uses a thick slice of day-old brioche. However, any leftover bread you have on hand will do, brioche, challah or firm-textured white bread, such as pain de mie, for instance.
It takes about 30 minutes for bostock to bake, and you’ll know it’s done when the bread and the almonds are just beginning to brown. If you have leftovers, reheat them in a toaster oven just before serving.
Strawberry Variation (or other berry, also stone fruit, like sliced peaches, nectarines, or pitted sweet cherries): Toss together 1 cup strawberries, 1 tablespoon sugar, and 1/2 teaspoon lemon juice in a medium bowl. Using a slotted spoon, arrange about 3 tablespoons strawberry slices evenly over top of each brioche slice; discard strawberry liquid, or reserve for another use. Sprinkle toasted sliced almonds evenly over brioche slices, and bake.
Frangipane Ingredients
1/4 cup unsalted butter room temperature
1/4 cup granulated sugar
1/2 cup almond flour
1 large egg room temperature
1/8 teaspoon vanilla extract
2 teaspoons all-purpose flour
pinch salt
Almond Syrup Ingredients [cut recipe in half?]
1 cup brown sugar
1 cup water
2 tablespoons honey
1 teaspoon almond extract
1 teaspoon vanilla extract
pinch salt
Bostock Ingredients
4 slices of brioche cut thickly
1 cup sliced almonds
Frangipane Instructions:
Beat butter and sugar in a medium-sized mixing bowl until light and fluffy.
Mix in almond flour. Mix in egg. Then, mix in the vanilla, all-purpose flour, and salt until just combined.
Almond Syrup Instructions:
In a small saucepan on medium heat, bring all ingredients to a boil. Remove from heat and let sit until cool enough to touch.
To Make the Bostock:
Preheat oven to 350 F.
Dip each piece of brioche into almond syrup, flipping the bread to get both sides. Dip long enough to saturate the bread, but not so long that it gets soggy and falls apart. [or you can brush the syrup on the bread, enough so it saturates the bread all the way through. You could make a lot less syrup this way.]
Spread a thick layer of frangipane on one side of each slice. Top frangipane with a generous amount of sliced almonds.
Place on baking sheet lined with parchment paper or a silicone mat. Bake for 30 minutes or until bread and almonds begin to brown.
Serve immediately or store in covered containers and toast to warm just before serving.
Notes
- The frangipane and almond syrup can be made up to one week in advance and stored in the refrigerator.
- If you have any leftover syrup, strain out any bread crumbs that might be left in it and use it in cocktails!
2 servings
