Bostock (Almond Toast)

Before we begin looking at the recipe, let me assure you that I made this with the Fudgelet hanging around. The different parts are simple to make and quick. I made them each ahead of time so that baking this for breakfast would be fast. I had them ready in less than the time required to preheat the oven, and then just had to wait for them to bake. The Fudgelet can’t eat nuts yet, so I made his like the rest but without sliced almonds on top. The almond slices definitely make it better, so unless you are like the Fudgelet, I’d recommend keeping them.
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This is a great breakfast that is sweet and filling with the almonds. The extra slices even did well refrigerated and microwaved on a later day. I made smaller batches than the original recipe, but the recipe is fairly forgiving. For the almond cream, I played with the ratios a bit to keep the cream from being too thin.
Directions for Bostock

Adapted from Martha Stewart via Playing with Flour

Vanilla Simple Syrup

  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 1/2 vanilla bean, split open

In a small saucepan, stir together the water and sugar. Cook over medium-high heat until the sugar dissolves (a few minutes), then remove from the heat and stir in the vanilla pod with the beans. Set aside to cool, and, if desired, refrigerate until ready to use.

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Frangipane (almond cream)

  • 1/2 cup blanched almonds, sliced and toasted
  • 1/2 cup granulated sugar
  • 3 Tablespoons butter, softened
  • 1 egg
  • 3 Tablespoons flour
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon almond extract

With a food processor, process the almonds and sugar until finely ground.

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Add the remaining ingredients and process until smooth.

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Set aside (can refrigerate until ready to use). If it is extra runny, chilling it helps it thicken.

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Assembly

  • Day-old brioche or other bread, sliced between 1/2 to 1 inch thick
  • Jam (strawberry, orange marmalade, or apricot work well)
  • Sliced almonds

Preheat the oven to 400 degrees F. Line a baking sheet with parchment or a baking mat. Place the bread slices on the baking sheet. Brush some simple syrup onto the bread slices, then spread some jam on top.

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Next spread a layer of the frangipane, then sprinkle the almond slices on top.

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Bake for about 12-15 minutes until golden brown (the top will be just lightly browned). Serve.

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Directions for Bostock (without pictures)

Adapted from Martha Stewart via Playing with Flour

Vanilla Simple Syrup

  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 1/2 vanilla bean, split open

In a small saucepan, stir together the water and sugar. Cook over medium-high heat until the sugar dissolves (a few minutes), then remove from the heat and stir in the vanilla pod with the beans. Set aside to cool, and, if desired, refrigerate until ready to use.

Frangipane (almond cream)

  • 1/2 cup blanched almonds, sliced and toasted
  • 1/2 cup granulated sugar
  • 3 Tablespoons butter, softened
  • 1 egg
  • 3 Tablespoons flour
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon almond extract

With a food processor, process the almonds and sugar until finely ground. Add the remaining ingredients and process until smooth. Set aside (can refrigerate until ready to use). If it is extra runny, chilling it helps it thicken.

Assembly

  • Day-old brioche or other bread, sliced between 1/2 to 1 inch thick
  • Jam (strawberry, orange marmalade, or apricot work well)
  • Sliced almonds

Preheat the oven to 400 degrees F. Line a baking sheet with parchment or a baking mat. Place the bread slices on the baking sheet. Brush some simple syrup onto the bread slices, then spread some jam on top. Next spread a layer of the frangipane, then sprinkle the almond slices on top. Bake for about 12-15 minutes until golden brown (the top will be just lightly browned). Serve.

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