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    Home » Recipes » Almonds

    Almond Cherry Bostock

    Dec 24, 2017 · 4 Comments

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    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 (honorable mention: chocolate babka french toast with banana creme anglaise)?

    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 soup 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).

    This cross-section of the almond cherry bostock shows off generous layers of cherry jam and almond frangipane on top of decadent brioche. #cherry #almond #french #bostock #brunch

    2 years ago: pumpkin spice waffles
    3 years ago: french toast casserole
    4 years ago: yaki manju

    5 from 1 vote
    This almond cherry bostock can be eaten with a fork and knife, but it's equally as easy to pick it up and chow down. #cherry #almond #french #bostock #brunch
    Print
    Almond Cherry Bostock
    Prep Time
    10 mins
    Cook Time
    25 mins
    Total Time
    35 mins
     
    This almond cherry bostock tastes like a fruity almond croissant, but on super eggy and equally decadent brioche. Perfect for breakfast, brunch, tea time or dessert!
    Course: Breakfast, Brunch, Dessert
    Cuisine: French
    Servings: 8 people
    Calories: 581 kcal
    Ingredients
    Almond Frangipane
    • 1 ¾ cups sliced almonds
    • ½ cup granulated sugar
    • 2 large eggs room temperature
    • 1 stick unsalted butter room temperature
    • 1 tablespoon brandy
    • ¼ teaspoon almond extract
    Lemon Simple Syrup
    • ¼ cup granulated sugar
    • 1 lemon zested and juiced
    • ¼ cup water
    Assembly
    • 8 slices brioche or challah ½- to ¾” thick
    • ⅜ cup jam of your choice
    • 1 pound fruit of your choice cut into bite-sized pieces if necessary
    Instructions
    Almond Frangipane
    1. 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.
    Lemon Simple Syrup
    1. In a small saucepan, combine everything. Bring to a simmer, stirring occasionally. When the sugar has dissolved, remove from heat. Cool to room temperature.

    Assembly
    1. Preheat the oven to 400F. Toast the brioche as it preheats.
    2. 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.
    3. 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.
    4. Bake for 15 to 18 minutes, until the toasts are deep golden brown. Monitor them closely in the last couple of minutes.
    5. Cool slightly. Put the toasts on plates and spoon the fruit over top before serving.
    Recipe Notes

    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.

    This almond cherry bostock is almost like an almond croissant with a layer of almond-y filling, but it's even better with a hint of cherry jam and fresh cherries. #cherry #almond #french #bostock #brunch

    More Almonds

    • Mocha Cake with Coffee-Glazed Almonds
    • Orange Granita with Almond Whipped Cream
    • Cauliflower Salad with Pickled Grapes, Cheddar and Almonds
    • Cherry Almond Croquant

    Reader Interactions

    Comments

    1. Ruby and Cake says

      December 26, 2017 at 11:58 am

      A slice of this on Christmas morning would have been perfect. I love it!

      Reply
    2. Kay says

      January 18, 2018 at 2:51 am

      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!

      Reply
      • Heather says

        February 04, 2018 at 11:18 am

        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 (:

        Reply
    3. Nehal Preet says

      February 28, 2020 at 10:45 am

      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.5 stars

      Reply

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