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A Toast to Bostock (Brioche aux Amandes)

Glorified toast which you should definitley make!
Prep Time20 minutes
Cook Time15 minutes
Course: Breads, Breakfast
Cuisine: French
Keyword: Bostock

Ingredients

  • 6 thick slices of brioche challah, or enriched milk bread
  • 6 Tablespoons orange marmalade or your choice of jam
  • Almond frangipane spread recipe follows
  • Sliced almonds as needed
  • Confectioners' sugar to dust

Almond Frangipane Spread:

  • 1 cup almonds sliced or whole
  • 1/2 cup granulated sugar
  • 2/3 cup unsalted butter room temperature, softened
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 large egg
  • 2 Tablespoons whole milk or heavy cream

Instructions

  • Preheat oven to 350 degrees F. Line baking sheet with parchment paper or nonstick silicone mat. Arrange bread on baking sheet. Spread 1 tablespoon of orange marmalade over bread. Top with 3 tablespoons of almond frangipane spread. Sprinkle sliced almonds on top.
  • Bake for 12-15 minutes until almonds are golden and bread is toasted.
  • Transfer bread to cool rack to prevent bottom from getting soggy. Dust warm bostock with sifted confections' sugar. Serve warm or at room temperature.

Almond Frangipane Spread:

  • In a food processor, pulse together almonds and half of sugar until nuts are finely ground. Transfer to a small bowl.
  • In same food processor, process together butter, remaining sugar, salt, vanilla, almond extract, egg, and cream until smooth.
  • Scrape down bowl as needed to ensure thorough mixing. Add ground nut mixture and pulse until thoroughly combined.
  • Use almond frangipane spread immediately, or store in an airtight container in the fridge for up to a week. Allow to soften to room temperature before use.