this almond cherry bostock would be good for christmas breakfast, though i’m pretty sure you won’t see this in time to test that theory out. so why don’t we assume that it would be good for any sort of special breakfast/brunch occasion you have coming up?
also, let’s define bostock. (i sometimes assume prior knowledge that most people don’t actually have. ie, my mom doesn’t know what tbh or og stands for, and has to go look it up). food media appears to be forcing a french toast/bostock association, though i personally think it’s more like a jammy almond croissant, but on brioche (i’d argue that challah also makes for a fluffy, eggy, carby base worthy of your consideration) instead of a croissant.
pair that brioche, soaked in lemon simple syrup (because mornings are hard, why not, etc etc), with decadent frangipane, crunchy almonds and plenty of fruit. in the words of goddess ina, how bad could that be?! the pictures here involve fresh cherries on top. tasty, except if fresh cherries are out of season (ie now). in that case, the original recommendation of pairing the bostock with grapes roasted in lemon and butter works really, really well. sounds weird, but something about the hit of lemon and super juicy grapes fits the bostock.
happy holidays to you, whether or not you have almond cherry bostock on the table (personally, i’ve been doing a mishmash of lemon crunch cake and kimchi stew and hawaiian sweet bread pudding)! may you be surrounded with the kind of people who offer to hand model for you (or, people who are willing to barter their hands for such a usage in exchange for mac and cheese).
1 year ago: herby rice with grapes and pecans, dng review 2016
2 years ago: pumpkin spice waffles, peppermint mocha cookies
3 years ago: vanilla coconut quinoa pudding, french toast casserole
4 years ago: cranberry bliss bars, yaki manju
- 1 3/4 cups sliced almonds
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 stick unsalted butter room temperature
- 1 T brandy
- 1/4 tsp almond extract
- 1/4 cup granulated sugar
- 1 lemon zested and juiced
- 8 slices brioche or challah 1/2- to 3/4” thick
- 3/8 cup jam of your choice
- 1 lb fruit of your choice cut into bite-sized pieces if necessary
-
In a food processor, process 1 cup almonds, the sugar and a pinch of salt until finely ground. Add the eggs, butter, brandy and almond extract. Process until a uniform paste forms. Cover and refrigerate for at least 1 hour or up to 3 days.
-
In a small saucepan, combine the sugar, lemon zest and juice, and 1/4 cup water. Bring to a simmer, stirring occasionally. When the sugar has dissolved, remove from heat. Cool to room temperature.
-
Preheat the oven to 400F. Toast the brioche as it preheats.
-
Arrange the brioche on a parchment lined baking sheet. Brush the syrup onto the toast until they are thoroughly soaked and very moist. Use all of the syrup, even if it seems like too much.
-
Spread with a generous layer of jam and follow with a layer of almond frangipane about twice that thickness. Top the toasts with the remaining almonds.
-
Bake for 15 to 18 minutes, until the toasts are deep golden brown. Monitor them closely in the last couple of minutes.
-
Cool slightly. Put the toasts on plates and spoon the fruit over top before serving.
From Sarah Jampel via Food52, adapted from Chad Robertson’s Tartine Bread.
You could also sub in 1 T amaretto, and omit the brandy and almond extract.
If you want to do the lemony grapes instead, toss 1 lb grapes with some melted butter and lemon zest, and roast in the oven until juicy and shriveled slightly.
more brunch options
buttermilk oatmeal raisin scones
chocolate babka french toast with caramelized banana creme anglaise
The almond cherry bostock looks delicious! I know my boyfriend would love this too! I really need to give this a try. I like how this doesn’t take relatively long to make. Thanks for sharing your recipe :). Merry Christmas!
exquisitely.me
thanks, nancy! hope you had a good holiday season (:
A slice of this on Christmas morning would have been perfect. I love it!
yes! it’s a little more involved, so it’s the perfect christmas/special occasion breakfast (:
It doesn’t matter what you call it, yum I’d love a slice or two for my breakfast any morning 😀 hope you had a wonderful Christmas.
thanks, emma! (:
Sounds heavenly!!! I am craving it right now!
thanks kim (:
This sounds absolutely delicious! So pretty to
thanks, patrick!!
Ok ok ok I’m one of those people who didn’t know what a bostock was! But now I do! This looks so yummy. How did I not know this existed?!! Totally perfect for Christmas morning (or any morning!).
i think it’s partly because they don’t have them at bakeries much (especially when you compare them to say, croissants). tartine and dominique ansel have really good ones if you have time to hit them up in sf/la (:
this sounds really good! I have never heard of this before 🙂
thanks, tandy! (:
Yum! This is a truly palatable and mouth-watering treat, Heather. Excellent breakfast recipe. 😉
thanks, agness! (:
Wow, this looks fantastic! I’ve got an almond-lover in the family who I need to make this for! 🙂
perfect! (: on a slight tangent, love almonds but not a fan at almond milk at all. they taste so different!
I’ve never heard of a bostock before and now I feel as if I am missing out on something really tasty! What a fantastic sweet breakfast to have!
now you can play around with different bostock flavors! just had a blackberry pb rum version from dominique ansel that was pretty different than this one, but it tasted like brioche topped with a pb cookie so i wasn’t complaining (;
It’ll also be pretty good for New Year’s breakfast!!!
oooh yes! i skipped breakfast on new years because i ended up going to a family friend’s house, and they had a ton of japanese new years foods that were so tasty :3
wow! I’ve never seen this word, but boy does it look perfect for any special brunch! Thank you!
thanks, mimi! (:
This looks so yummy.. why you gotta do me like this?! – http://www.domesticgeekgirl.com
haha i live to torture people with food (; seriously though, sometimes i’ll see friends, and one of the things they’ll comment on is how hungry the food i’ve been posting makes them.
I wish I’d seen this before Christmas 😉 It would be great any weekend though, as I’m always looking for something a little exciting to serve for brunch! Yum!
good for any time, not just christmas! (;
I have never heard of this before! But it sounds so rich and yummy! This would make for a great holiday breakfast!!
thanks, deepika!
Ah bostock – I think of it like the love child of a croissant and french toast. This looks absolutely perfect!
i think it really depends on the bostock you have! these ones are more almond croissant-y, but i had one this past weekend that was more brioche + pb cookie (super tasty, just different!).
This sounds delicious and the grapes roasted in lemon butter does too!! I hope you had a great Christmas!
roasted lemony grapes sounded a little unusual to me at first, but they’re surprisingly really good (:
I’m definitely glad you defined bostock as I’ve never heard of it before, but now… drooling. This sounds amazing! Definitely going to have to give it a try!
i hadn’t heard of it either until i tried one at tartine in sf! glad i heard about it because it’s so tasty (:
Oh my gosh, won’t tell you to lie, dear, I have tried this recipe at home guys, and the outcome was awesome n yummy!! But the twist is I have added almond, Cashew, and cherry rest whole procedure is the same. Thanks a lot for sharing this beautiful recipe with all of us!! Regards.
