What on earth is Bostock you might ask, or if you’re into French Pastries you’re probably familiar. I recently discover Bostock and completely fell in love with it. Bostock is a French style French toast that is made with brioche slices that is brushed with syrup or jam, then covered in a delicious almond frangipane that is then gently baked to a beautiful golden crust and finally dusted with powdered sugar. It’s a fabulous breakfast treat specially for a celebratory brunch. And the best past is you don’t have to make individual French toast, its perfect for feeding a crowd.
Ingredients
- 2-3 tablespoons maple syrup, slightly warmed
- 1-14 oz loaf brioche
- 1/4 teaspoon vanilla extract
- For the almond frangipane
- ½ cup blanched whole almonds, toasted and ground
- 3 tablespoons powdered sugar, you can add more for sweeter Bostock
- 3-4 oz about ¼ cup unsalted butter, softened
- 2 tablespoons regular, almond or any plant milk or one egg
- 1 tablespoon dark rum
- ¼ teaspoon sea salt
- ½ teaspoon almond extract
- 1/2 cup lightly toasted sliced almonds, for serving
- zest of one small orange, optional
- Berries to serve
- Confectioners or powdered sugar, for dusting
Instructions
- Set the oven to 325 °F
- To make the frangipane: In bowl of a food processor, combine the ground almonds, sugar and process until finely ground. Add the softened butter, milk, rum, salt, and almond extract, and process until frangipane is smooth.
- Slice the brioche into eight 1-inch-thick slices. Brush both sides of each slice with the vanilla maple syrup; place it on the prepared baking sheet. Spread each top evenly with 1-2 tablespoons of the almond frangipane.
- Bake until golden brown, 10-12 to minutes. Sprinkle with sliced almonds and dust with confectioners’ sugar. Serve with fresh berries. Makes about 8
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