Go Back
–+ servings
Print
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

Almond Cherry Bostock

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
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.