Blueberry Bostock Recipes

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BOSTOCK



Bostock image

This French pastry is similar to French toast, only it's easier to pull off when feeding a crowd and offers a sweet, crisp surprise with its caramelized frangipane top crust. Martha made this recipe on Martha Bakes episode 605.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Yield Makes 8 servings

Number Of Ingredients 14

1/2 cup granulated sugar
1 vanilla bean, split and scraped
2/3 cup blanched whole almonds, toasted
1/2 cup granulated sugar
6 tablespoons unsalted butter, softened
1 large egg
2 tablespoons all-purpose flour
1 tablespoon dark rum
3/4 teaspoon salt
1/2 teaspoon almond extract
One 3/4-pound loaf brioche
1/2 cup apricot jam
1/2 cup unblanched sliced almonds, for serving
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 400 degrees and line baking sheet with parchment paper.
  • Make the simple syrup: In a small pot, combine sugar, 1/2 cup water, and vanilla bean; cook over medium-high heat, stirring, until sugar dissolves, about 2 minutes.
  • Make the frangipane: In bowl of a food processor, combine almonds and sugar and process until finely ground. Add butter, egg, flour, rum, salt, and almond extract, and process until frangipane is smooth.
  • Assemble the bostock: Slice brioche into eight 1-inch-thick slices. Brush both sides of each slice with simple syrup; place on prepared baking sheet. Spread each top evenly with 1 tablespoon jam and then 3 tablespoons frangipane.
  • Bake until golden brown, 13 to 15 minutes. Sprinkle with sliced almonds and dust with confectioners' sugar before serving.

BLUEBERRY BOSTOCK



Blueberry bostock image

Say hello to your new favourite breakfast! A cross between French toast and an almond croissant, we've used blueberries, but you can top it with any fruit

Provided by Cassie Best

Categories     Breakfast, Brunch

Time 40m

Number Of Ingredients 12

3 tbsp caster sugar
1 strip of pared lemon zest
6 slices day-old brioche or thickly sliced white sandwich loaf (roughly 10cm x 10cm slices)
100g blueberries
50g flaked almonds
crème fraîche, to serve (optional)
100g butter, softened
100g caster sugar
75g ground almonds
1 tbsp plain flour
¼ tsp almond extract
1 egg

Steps:

  • Heat the oven to 180C/160C fan/gas 4 and line a baking tray with parchment. Put the caster sugar and 3 tbsp water in a small saucepan, and add the lemon zest. Bring to a simmer, bubble for a minute until the sugar has dissolved, then set aside to cool a little.
  • To make the frangipane, beat the butter and sugar together for a few minutes with an electric whisk. Add the ground almonds, flour, almond extract and egg, and beat for another minute until well combined.
  • Lay the slices of bread on the tray, then brush the syrup over each slice until it's used up. Divide the frangipane between the slices of brioche and spread right to the edges. Put a handful of blueberries in the centre of each piece, then press as many flaked almonds around the edge of each piece as you can make stick.
  • Bake for 25-30 mins until the frangipane is golden brown. Cool for at least 10 mins before eating, then serve with a spoonful of crème fraîche, if you like.

Nutrition Facts : Calories 637 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 37 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.9 milligram of sodium

STRAWBERRY-RHUBARB BOSTOCK



Strawberry-Rhubarb Bostock image

If French toast and an almond croissant had a baby, they'd name it bostock. And this breakfast is easier to make than either of those treats: Even junior chefs can mix up the creamy almond frangipane topping in advance; in the morning, simply spread it on brioche slices with strawberry jam and rhubarb and pop them in the oven. They'll emerge crisp on the outside and delicious and custardy on the inside.

Provided by Riley Wofford

Categories     Bread Recipes

Time 35m

Yield 4

Number Of Ingredients 12

1/2 cup finely ground almond flour
1 tablespoon unbleached all-purpose flour
3 tablespoons granulated sugar
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, room temperature
1 large egg yolk
1/4 teaspoon pure vanilla extract
4 1-inch thick slices brioche, a day old
1/4 cup strawberry preserves
1 stalk rhubarb
Confectioners' sugar and toasted sliced almonds, for serving

Steps:

  • Preheat oven to 375°F. In a bowl, stir together almond flour, all-purpose flour, 2 tablespoons granulated sugar, baking powder, salt, butter, egg yolk, and vanilla until combined. (almond mixture can be transferred to an airtight container and refrigerated up to 3 days.)
  • Place brioche on a parchment-lined baking sheet. Divide strawberry preserves over slices followed by almond mixture; spread to cover completely.
  • Cut rhubarb stalk into thirds crosswise, then quarter each piece to create 12 pieces; toss with remaining 1 tablespoon granulated sugar. Arrange over brioche and bake until golden, puffed, and just set, about 15 minutes. Dust with confectioners' sugar and sprinkle with almonds; serve warm.

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