Bostock Recipes

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

Yield Makes 8 servings

Number Of Ingredients 14

Ingredients

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.

FIG AND WALNUT BOSTOCK

Fig and Walnut Bostock image

Some great things are made with day-old bread: French toast. Croutons. Breadcrumbs. Add the nutty and sugary French pastry bostock to the list.

Provided by Kristen Murray

Number Of Ingredients 13

Ingredients

1 cup walnuts
4 tablespoons (1/2 stick) unsalted butter, room temperature
1/4 cup honey
1 large egg
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
2 large eggs, beaten to blend
8 1"-thick slices brioche, preferably day-old (from about 1 medium loaf)
8 large fresh figs, quartered
4 tablespoons (1/2 stick) unsalted butter, melted
2 tablespoons honey
Powdered sugar (for serving)

Steps:

Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant, 8.10 minutes; let cool. Pulse in a food processor until finely ground.
Using an electric mixer on high speed, beat butter and honey until light and fluffy, about 4 minutes. Mix in egg, then flour, baking powder, salt, and walnuts just to blend.
Preheat oven to 350°. Whisk eggs and 1 teaspoon water in a small bowl and brush 1 side of brioche slices with egg wash. Place on a rimmed baking sheet and spread each slice with about 2 tablespoons walnut creme. Top with figs, cut side up. Brush figs with butter and drizzle with honey.
Bake bostock until edges are golden brown and figs look softened and juicy, 20.25 minutes. Transfer baking sheet to a wire rack and let bostock cool.
Dust with powdered sugar just 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

Ingredients

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

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