Toasted Brioche with Almond Cream (Bostock)
A marriage of French toast and almond croissant, invented by French bakeries to use up day-old brioche. Crisp bottom, creamy frangipane, bright apricot glaze.
- Makes4-8 servings
- Cook Time1 hour
- Active time plus coolingplus cooling
The oddly named bostock, likely invented by French boulangeries as a way to use up unsold loaves, is arguably the most delicious use of brioche. Brush a slice with syrup (we use apricot preserves thinned with water), spread on some frangipane (an almond-cream filling), sprinkle with sliced almonds and bake until deeply golden. Enjoy for breakfast or even as dessert. No brioche? No problem. Use challah or milk bread. Just make sure to purchase a loaf so you’re able to cut 1-inch slices. If you have leftovers, refrigerate them; reheat on a parchment-lined baking sheet in a 350°F oven for about 10 minutes.
Don’t mistake marzipan for almond paste. Almond paste is less sugary and has richer flavor because it is made with more almonds than is marzipan. Also, make sure to mist the kitchen parchment with cooking spray so the bostock releases easily.
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