A Shortcut To Bostock

Who needs plain old eggy bread (Pain Perdue, French toast) when you can have Bostock?  

I have to give a shout out to Saboteur Bakery for making me want to make Bostock.  Yes, the only thing that can make Bostock better is homemade brioche!

My bostock is apple and pear flavour.  You can make any flavour you would like with either pre-made, or homemade jams and butters.

5 Tbsp unsalted butter, at room temperature

⅓ cup granulated sugar

1 large egg

Dash of vanilla 

¾ cup  ground almonds

6 thick slices of day-old brioche (Trader Joe's to the rescue, again, they have a very nice sliced brioche available)

¼ cup  sliced almonds

Jar of preserves, fruit butter, or jam

1/2 c. maple syrup

Pearl sugar

Preheat the oven to 350 ºF (180 ºC) and line a baking tray with parchment paper.  In a mixing bowl, cream the butter and sugar together by hand. Beat in the egg and extracts and stir in the ground almonds. Set aside.  Lay the slices of toasted bread onto the prepared baking tray.  Brush outer edge with maple syrup.  Dollop the almond paste over each piece and spread.  Make an indentation with your spoon in the middle of the frangipan and then spoon in your jammy filling.  Sprinkle sliced almonds on each piece as shown and bake for 15 to 20 minutes, until the almond paste is a rich golden brown. Decorate with pearl sugar and serve.

Watch them disappear one by one.

The flowers shown are from the Skagit Valley Tulip Festival.  Visit my travel blog to see more!

I'm Ruined! - Skagit Valley Tulip Festival


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