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).
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 tablespoon brandy
- 1/4 teaspoon almond extract
- 1/4 cup granulated sugar
- 1 lemon zested and juiced
- 1/4 cup water
- 8 slices brioche or challah 1/2- to 3/4” thick
- 3/8 cup jam of your choice
- 1 pound 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 everything. 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.
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.