BOSTOCK
This French pastry is similar to French toast, only it's easier to pull off when feeding a crowd and offers a sweet, crisp surprise with its caramelized frangipane top crust. Martha made this recipe on Martha Bakes episode 605.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees and line baking sheet with parchment paper.
- Make the simple syrup: In a small pot, combine sugar, 1/2 cup water, and vanilla bean; cook over medium-high heat, stirring, until sugar dissolves, about 2 minutes.
- Make the frangipane: In bowl of a food processor, combine almonds and sugar and process until finely ground. Add butter, egg, flour, rum, salt, and almond extract, and process until frangipane is smooth.
- Assemble the bostock: Slice brioche into eight 1-inch-thick slices. Brush both sides of each slice with simple syrup; place on prepared baking sheet. Spread each top evenly with 1 tablespoon jam and then 3 tablespoons frangipane.
- Bake until golden brown, 13 to 15 minutes. Sprinkle with sliced almonds and dust with confectioners' sugar before serving.
BLUEBERRY BOSTOCK
Say hello to your new favourite breakfast! A cross between French toast and an almond croissant, we've used blueberries, but you can top it with any fruit
Provided by Cassie Best
Categories Breakfast, Brunch
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line a baking tray with parchment. Put the caster sugar and 3 tbsp water in a small saucepan, and add the lemon zest. Bring to a simmer, bubble for a minute until the sugar has dissolved, then set aside to cool a little.
- To make the frangipane, beat the butter and sugar together for a few minutes with an electric whisk. Add the ground almonds, flour, almond extract and egg, and beat for another minute until well combined.
- Lay the slices of bread on the tray, then brush the syrup over each slice until it's used up. Divide the frangipane between the slices of brioche and spread right to the edges. Put a handful of blueberries in the centre of each piece, then press as many flaked almonds around the edge of each piece as you can make stick.
- Bake for 25-30 mins until the frangipane is golden brown. Cool for at least 10 mins before eating, then serve with a spoonful of crème fraîche, if you like.
Nutrition Facts : Calories 637 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 37 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.9 milligram of sodium
FIG AND WALNUT BOSTOCK
Some great things are made with day-old bread: French toast. Croutons. Breadcrumbs. Add the nutty and sugary French pastry bostock to the list.
Provided by Kristen Murray
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant, 8.10 minutes; let cool. Pulse in a food processor until finely ground.
- Using an electric mixer on high speed, beat butter and honey until light and fluffy, about 4 minutes. Mix in egg, then flour, baking powder, salt, and walnuts just to blend.
- Preheat oven to 350°. Whisk eggs and 1 teaspoon water in a small bowl and brush 1 side of brioche slices with egg wash. Place on a rimmed baking sheet and spread each slice with about 2 tablespoons walnut creme. Top with figs, cut side up. Brush figs with butter and drizzle with honey.
- Bake bostock until edges are golden brown and figs look softened and juicy, 20.25 minutes. Transfer baking sheet to a wire rack and let bostock cool.
- Dust with powdered sugar just before serving.
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- In a small saucepan, heat the 1 1/2 tablespoons of sugar with the water, stirring until the sugar is dissolved. Remove from heat and add the liquor and a few drops of orange flower water, if using.
- Preheat the oven to 425ºF (220ºC). Line a baking sheet with parchment paper (or leave it unlined) and place the slices of bread on it.
- In the bowl of a stand mixer fitted with the paddle attachment, or by hand in a medium bowl with a spatula, beat the almond paste with the remaining 2 tablespoons of sugar, the eggs, and a few drops of almond extract, if using, at medium-high speed until smooth. But avoid whipping it up; mix it just until most of the lumps are removed. (A few little ones won't matter.)
- Brush each slice of bread generously with the syrup, enough so it saturates the bread all the way through. Spread each piece of bread with the almond topping then sprinkle sliced almonds over the top.
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- Preheat the oven to 400°F. Make the frangipane by combining the almond meal, sugar, butter, egg, and almond extract in a medium-size mixing bowl. Stir to combine. Spread the sliced bread across a large metal baking sheet.
- Warm the jam in the microwave or on the stovetop and stir until smooth and runny. Using a pastry brush, spread a thin layer of jam on each slice of bread.
- Using a cookie scoop or large spoon, divide the frangipane generously over the slices of bread. 3 tablespoons (1 1/2 cookie scoops worth) topped each piece perfectly. Use a knife to spread evenly across each piece. Sprinkle with almonds.
- Bake for 12-14 minutes, until the top is puffy and lightly toasted. Remove from the oven and sprinkle generously with powdered sugar.
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