This recipe is very easy. It can be served for breakfast, brunch or tea and is a nice change from French toast.
Easy Bostock
Preheat oven to 350ºF
4 thick sliced day-old brioche*, challah, or 2 large day-old croissants sliced in half. (If not using day-old, bread can be lightly toasted in the oven or toaster.)
1/4 cup vanilla simple syrup
4 tablespoons of your favorite jam
Almond Cream
1/4 cup sliced almonds
Powdered sugar
*I used Trader Joe's Brioche (not an ad, just a fan).
For Vanilla Simple Syrup:
1/4 cup water
1/4 cup sugar
1/2 teaspoon vanilla
Pour water and sugar into a small saucepan. Heat over medium low, stirring constantly, until sugar is dissolved. Remove from heat and add vanilla; let cool.
For Almond Cream:
3 tablespoons butter
1/4 cup sugar
pinch of salt
1cup almond flour or meal
1 egg, room temperature
1 teaspoon vanilla
1 tablespoon flour
Preheat oven to 375ºF. Spit croissants in half and place on a parchment lined baking sheet; set aside. In a small mixing bowl, cream together butter, sugar, and salt. Add almond flour and mix well. Mix in egg and vanilla. Add flour and mix until well combined.
To assemble Bostock:
Line a baking sheet with parchment paper. Brush each side of the bread* with vanilla simple syrup; place on prepared baking sheet. Spread a tablespoon of jam on each slice to about a 1/2 inch from the edge of the bread. Cover the jam with about 3 tablespoons of Almond Cream per slice. Sprinkle sliced almonds on top of the Almond Cream. Bake for 10 minutes, rotate pan, and bake for 10 more minutes or until puffed and golden brown. Let cool for 5 minutes, then sprinkle with powdered sugar. Serve warm or at room temperature.
*If using croissants, treat each 1/2 as a slice of bread.
