This French pastry wows crowds and works for breakfast or dessert
Want a delectable way to use a loaf of brioche before it gets too stale? Try bostock, or brioche aux amandes, a French pastry made up of day-old brioche bread with a creamy, frangipane topping.
This style of French pastry works for dessert or breakfast and is great for feeding a crowd. Because it’s baked, it’s a convenient option when entertaining a large group. You can bake it on a large baking sheet, then keep it warm in the oven until ready to serve. It’s a sure-fire way to impress family and friends.
Bostock (Brioche aux Amandes)
6 slices of day-old brioche
1 cup almond flour or meal
½ cup granulated sugar
½ cup (1 stick) unsalted butter, softened
1 large egg
½ teaspoon almond extract
Orange marmalade or apricot jam, warmed, for spreading on brioche
Preheat the oven to 400 F.
Prepare your frangipane by mixing the almond flour, sugar, butter, egg and almond extract together into a creamy topping.
Warm jam and brush both sides of bread. Place bread on parchment-lined baking sheet. Top each slice with an even layer of frangipane, top with sliced almonds.
Bake for 12-15 minutes, remove to a cooling rack, dust with powdered sugar and serve.
The bostock can be kept in a warm oven until time to serve. Dust with the powdered sugar just before serving.
Phil Newton is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts.