DISH NAME : BOSTOCK (ALMOND CRUSTED BRIOCHE)

Preparation Time : 15 minutes

Baking Time : 20 minutes

Description

Bostock is a traditional french pastry made with Brioche slices and frangipane. it is like French toast, but richer and superior in all aspects. Bostock is soft on the inside (like French toast) and crispy and crunchy on the outside because of caramelised almonds. It is a rich and heavy breakfast dish.
Frangipane, pronounced 'franchi pan' is almond cream.
Brioche, pronounced 'bri osh' is a buttery and egg rich bread of french origin. It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.

Note

1) If brioche is not available, maybe ordinary bread with thick slices can be used. It may not taste as good as Brioche.
2) When making simple syrup for Bostock, orage blossom water is added. If available add 1 tsp. If not availble, leave it . I added orange liqueur.
3) Almond flakes are available at supermarkets or at stores selling baking items.

Method

1) Pre heat oven to 175 degree Celsius.
2)Brush Broche with cooled simple syrup.
3) Add Frangipane on bread slices (about 1.5 tbsp. per slice). Spread thickly on bread.
4) On top of frangipane, scatter almond flakes thickly on top.
5) Transfer the bread slices onto a greased and prepared baking tray.(Almond side up)
6) Bake in the preheated oven for about 20 minutes till the bottom of the bread slices and almond flakes are golden brown. since each oven is different, start checking after 12 minutes.

Serving Suggestions

Serve warm as it is or with any fruit sauce.