Bostock is an almond-flavored baked French toast, a favorite Parisienne breakfast with a cup of rich strong coffee. It’s lovely served for brunch — just add a fresh fruit salad.
INGREDIENTS:
Almond Syrup
1 cup brown sugar
1 cup water
2 tablespoons honey
1 teaspoon almond extract
1 teaspoon vanilla
Pinch salt
Frangipane
2 tablespoons sugar
4 ounces butter, room temperature
8 ounces almond paste, room temperature
1/2 teaspoon almond extract
2 eggs
3 tablespoons flour
Bread
Stale loaf of brioche or other good-quality bread – it has to be stale!
Sliced almonds
METHOD:
Almond Syrup
Combine the brown sugar, water, and honey in a small saucepan. Over medium-high heat, bring the mixture to a boil. Remove from heat and stir in almond and vanilla extracts. Let cool and set aside.
Frangipane
In the bowl of a stand mixer, cream butter and sugar until light and fluffy.
Break up the almond paste into small 1-inch pieces and add to the butter and sugar mixture, mixing well. Add almond extract.
Beat in eggs, one at a time. Scape down the sides of the mixing bowl. Add the flour and mix until just incorporated. The mixture will be very soft and spreadable.
To Assemble the Bostock:
Preheat oven to 350°F. Generously spray a rimmed baking sheet with non-stick spray.
Cut brioche into 1 1/2-inch slices.
Pour the syrup into a shallow baking dish or bowl. Dip both sides of the brioche slices into the syrup. Gently squeeze any excess liquid from the bread and place them an inch or two apart on the baking pan.
Spread a generous amount of frangipane on top of the bread from edge to edge. Sprinkle the almond slices on top and bake for about 15-20 minutes, just until the frangipane sets and is slightly golden and the edges are slightly caramelized.
Dust lightly with powdered sugar, if desired. Serve toast warm.
