Move over French toast! This might be your new favorite Saturday morning breakfast treat. Originally a recipe the French devised to use up day-old brioche, bostock begins with baked brioche that is soaked with an orange flower infused syrup, spread with jam and almond cream and then topped with sliced almonds. The bostock is then backed a second time. The jam caramelizes on the edges and the almond cream forms a crunchy top crust, and the middle turns rich and custardy. With a final dusting of powdered sugar it is the perfect pastry to enjoy with a café au lait or a pot of tea. -s
From Chad Robertson's cookbook-Tartine
¼ cup water
¼ granulated sugar
1 tsp. orange blossom water
Juice and zest of 1 orange
2 Tbsp. orange liqueur
1 ¼ cups sliced almonds
½ cup granulated sugar
Pinch of salt
2 large eggs
¼ unsalted butter, cut into small cubes
2 Tbsp. Brandy
6 slices Brioche, about ½ inch thick, toasted
¼ cup jam (You can vary the jams-bitter orange marmalade, tart apricot, or sweet strawberry)
Confectioners’ sugar for dusting
To make the orange syrup, in a small saucepan, combine the water, sugar, orange blossom water, orange juice and zest. Bring to a simmer over medium-high heat, stirring constantly. When the sugar has dissolved, after about 5 minutes, remove from heat. Stir in the orange liqueur. Let cool to room temperature.
To make the almond cream, combine 1 cup of the sliced almonds, the sugar, and the salt in a food processor and process until finely ground. Add the eggs and butter and process to form a paste. Transfer to a bowl and stir in the brandy. Cover and refrigerate for at least 1 hour or up to 3 days.
Preheat the oven to 400 degrees F. Arrange the brioche on a baking sheet. Using a pastry brush, thoroughly soak the toasts with the syrup until they are very moist. Spread with a layer of jam about 1/8 inch thick and follow with a layer of almond cream about ¼ inch thick. Top with remaining ¼ cup sliced almonds. Bake until deep golden brown, 15-20 minutes. The almond cream with caramelize, and the almond slices will toast. Dust with confectioners’ sugar before serving.