Bostock with Lemon and Almonds
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Bostock with Lemon and Almonds
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How to make Bostock pastry: Brioche soaked in syrup and topped with lemon almond cream and sliced almonds, then baked, brioche bostock tastes like the absolute best French toast you’ve ever eaten! Easy recipe that's perfect for breakfast or brunch.
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Ingredients
- 1 large loaf brioche cut into 8 (1-inch) slices, left out overnight to stale if possible
- ½ cup water
- 1 cup granulated sugar divided
- 1 tablespoon fresh lemon juice you’ll need about 1 medium lemon for the juice and fresh lemon zest in this recipe
- 2 teaspoons fresh lemon zest
- 1 cup almond meal make sure it is the kind without the almond skins
- 4 tablespoons butter with canola oil spread or unsalted butter, softened
- 1 large egg
- ½ teaspoon pure almond extract
- ⅛ teaspoon kosher salt
- 1 cup sliced almonds
- For serving: powdered sugar fresh berries
Instructions
- Place racks in the upper and lower thirds of your oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Arrange the brioche slices evenly between the two pans, leaving at least 2 inches between each.
- In a small saucepan over medium heat, combine the water and 1/2 cup granulated sugar. Heat and stir until the sugar dissolves completely, 1 to 2 minutes. Stir in the lemon juice. With a pastry brush, brush the liquid liberally on both sides of the brioche. You want it good and soaked. Set aside while you assemble the rest of the recipe.
- To make the frangipane, place the remaining 1/2 cup granulated sugar and 2 teaspoons lemon zest in a medium bowl. With your fingers, work the zest into the sugar until it is fragrant and moist. Add the almond meal, butter, egg, almond extract, and salt. With a fork, mix until the ingredients are evenly combined, switching to a rubber spatula partway through. This will take some patience but is well worth it.
- With a spoon, scoop the frangipane onto the brioche slices and, with the back of the spoon, spread it into an even layer, ensuring that you cover each slice all the way to the edge. Sprinkle the sliced almonds over the tops.
- Bake for 15 to 17 minutes, until the tops are light golden brown, rotating the pans 180 degrees and switching their positions once halfway through. Let cool completely (it’s hard but worth it!). Dust with powdered sugar and top with raspberries. Enjoy!
Notes
- Store leftover bostock at room temperature in an airtight container for up to 3 days. Unbaked bostock can be tightly wrapped and refrigerated for up to 3 days or frozen for up to 3 months. Bake as directed (if frozen, thaw prior to baking).
Nutrition Information
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Serving
1slice
Calories
421kcal
(21%)
Carbohydrates
47g
(16%)
Protein
10g
(20%)
Fat
22g
(34%)
Saturated Fat
4g
(20%)
Cholesterol
38mg
(13%)
Fiber
5g
(20%)
Sugar
30g
(60%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 421kcal | 21% |
| Carbohydrates | 47g | 16% |
| Protein | 10g | 20% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 38mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
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