Bostock is a traditional French recipe which transforms day-old brioche into something nutty and wonderful. Sort of how we Americans make french toast, only more French and without the eggs. Its strong almond flavor pairs really well with coffee, tea, and hot chocolate.
This is a fairly straightforward recipe that doesn't require a lot of advanced skills but does have a lot of steps. I've replaced the orange extract/liqueur and almond paste that is typically used in this recipe with orange juice and almond butter, which we're all a little more likely to have in our homes.
Please note that while the photos depict parchment paper on the baking sheets, this is not recommended as it does not promote as much caramelization on the bottom of the bread. If you want to line your baking sheet for easier cleanup, use foil!
About the author: Lee Zalben was a PB&J-loving kid that grew up to be the founder and president of Peanut Butter & Co., which began as a Greenwich Village sandwich shop serving nothing but peanut butter sandwiches and expanded to include the now-famous line of all natural flavored peanut butter. Lee is a graduate of Vassar College and enjoys traveling the world in search of interesting foods made with peanuts, tree nuts, and seeds. When he's not working, eating, flying or writing, he enjoys scuba diving and training elephants.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Ingredients
Non-stick cooking spray, oil, or butter for preparing foil
3 cups sugar, divided
4 tablespoons orange juice (pulp-free)
2 teaspoons almond extract
1 cup almond butter (preferably unsalted and unsweetened)
4 ounces (1 stick) unsalted butter
1 pinch salt (omit if using salted almond butter)
1 loaf of stale brioche or challah (about 1 pound), cut into 1- to 1 1/2-inch slices
1 cup sliced almonds (preferably with skins)
Procedures
Preheat oven to 350°F. Line two baking sheets with foil and apply a thin coat of butter, oil, or cooking spray.
Combine 2 cups water with 2 cups sugar and 4 tablespoons orange juice in a medium saucepan. Bring to a boil over high heat, stirring until sugar dissolves. Remove from heat and stir in almond extract. Transfer the syrup to a bowl large enough to dip the brioche slices. Allow to cool completely.
In a medium bowl, combe the almond butter, butter, and salt with the remaining 1 cup of sugar. Mix with an electric mixer or wooden spoon until light and fluffy.
Dip each side of the brioche slices into the almond syrup. Lightly squeeze the bread to drain excess syrup back into the bowl. Place the dipped brioche onto the prepared baking sheets. Repeat until all of the slices have been dipped.
Working with one slice at a time, dip brioche in syrup and top with 1/4 cup of frangipane. Top with about 2 tablespoons of sliced almonds. Place on prepared baking sheets and repeat with remaining brioche.
Bake until the frangipane has set and the edges of the toast have begun to caramelize, 15 to 20 minutes. Serve warm, or allow to cool and store in an airtight container for up to 5 days.
0 comments:
Post a Comment