Bostock Brioche
This morning I tried this recipe out and it is freaking delicious. This is the original recipe but I've substituted the frangipane for jam instead because I'm lazy. I'll have to try the frangipane another time.
Bostock Brioche (from Salon)
Almond Syrup
1 cup brown sugar
1 cup water
2 tablespoons honey
1 teaspoon almond extract
1 teaspoon vanilla
Pinch salt
Frangipane
2 tablespoons sugar
4 ounces (one stick) butter
8 ounces almond paste (not marzipan; this product has less sugar), room temperature
2 eggs
3 tablespoons flour (cake is best, but all-purpose will do)
Other Items
Stale brioche or other french toastalicious bread
Toasted, sliced almonds, to taste, for topping
Almond Syrup
Bring everything to a boil. Let cool. (This can keep for in your fridge for a long while.)
Frangipane
Cream butter and sugar with a mixer. Break up almond paste into 1" chunks and add to butter and sugar, mixing until not quite fully incorporated. Add eggs one at a time. Add flour all at once and continue mixing until just incorporated. It should be very soft and spreadable, like the creamed butter and sugar. Store in the fridge or freezer.
Bostock assembly
Preheat your oven to 350 (if you're doing jam, turn to 325). Lightly grease a baking sheet. Cut bread into 1.5" slices. Dunk the slices in a bowl of syrup until they stop bubbling, then squeeze them out like a sponge and place them an inch or two apart on your pan. This is when the staleness of the bread helps so use stale bread!
Spread the frangipane (or jam) from edge to edge, about as much as you would to make a peanut butter sandwich. Sprinkle almond slices on top and bake about 15-20 mins, just enough to slightly caramelize the edges and keep the inside moist.
Bostock Brioche (from Salon)
Almond Syrup
1 cup brown sugar
1 cup water
2 tablespoons honey
1 teaspoon almond extract
1 teaspoon vanilla
Pinch salt
Frangipane
2 tablespoons sugar
4 ounces (one stick) butter
8 ounces almond paste (not marzipan; this product has less sugar), room temperature
2 eggs
3 tablespoons flour (cake is best, but all-purpose will do)
Other Items
Stale brioche or other french toastalicious bread
Toasted, sliced almonds, to taste, for topping
Almond Syrup
Bring everything to a boil. Let cool. (This can keep for in your fridge for a long while.)
Frangipane
Cream butter and sugar with a mixer. Break up almond paste into 1" chunks and add to butter and sugar, mixing until not quite fully incorporated. Add eggs one at a time. Add flour all at once and continue mixing until just incorporated. It should be very soft and spreadable, like the creamed butter and sugar. Store in the fridge or freezer.
Bostock assembly
Preheat your oven to 350 (if you're doing jam, turn to 325). Lightly grease a baking sheet. Cut bread into 1.5" slices. Dunk the slices in a bowl of syrup until they stop bubbling, then squeeze them out like a sponge and place them an inch or two apart on your pan. This is when the staleness of the bread helps so use stale bread!
Spread the frangipane (or jam) from edge to edge, about as much as you would to make a peanut butter sandwich. Sprinkle almond slices on top and bake about 15-20 mins, just enough to slightly caramelize the edges and keep the inside moist.