Challah Bostock
My first experience with bostock was in Paris, and little did I know that I would get hooked on it. After that first one, I start getting them every time we went into a patisserie. They are delicious for breakfast or a mid day snack with a cappuccino or some tea. Once I got home, I knew I had to try making it myself. The best thing about bostock is you can make it with day old bread. It helps soak up the delicious orange syrup!
I love french toast, but this syrup soaked, crispy frangipane topped Challah knocks french toast out of the park. Another great thing about this is you can stick them in the oven and feed everyone at once instead of making everyone wait around for french toast to be ready.
INGREDIENTS
- Day old Challah, cut in 1 inch slices
ALMOND CREAM
- 6 tbsp unsalted butter, room temperature
- 2/3 cup granulated sugar
- 3/4 cup almond meal
- 2 tbsp all purpose flour
- 1/2 tsp salt
- 1 large egg
- 1 tsp almond extract
SYRUP
- 2/3 cup water
- 2/3 cup granulated sugar
- zest of 1 orange
- 1 tbsp grand Marnier orange liquor
- 1/2 tsp almond extract
TOPPING
- Jam of your choice
- Sliced almonds
- Powdered sugar
INSTRUCTIONS
- Preheat the oven to 400 degrees F. Slice the day old Challah into 1 inch slices and place on a baking sheet.
- In a food processor, combine butter, sugar, almond meal, flour, salt, egg, and almond extract. Pulse until smooth. Place in the fridge while you get the syrup ready.
- In a small saucepan, mix together sugar and water. Bring to a boil and let simmer until syrupy. Turn off the heat and add in orange zest, orange liquor, and almond extract. Set aside to cool.
- To assemble the Bostock, brush a generous amount of syrup on each slice of bread. Spread on the jam. I used strawberry jam, but you can use whatever you have in the fridge. Spread 2-3 tbsp of the almond cream on the toast and spread to the edges. Sprinkle on your sliced almonds and bake for 15-20 minutes
- Cool on a rack and sprinkle with powdered sugar before serving
