Bostock

A bostock, or brioche aux amandes, is a French pastry made up of day-old brioche bread with a creamy, frangipane topping. The brioche is brushed with simple syrup before it's topped with almond pastry cream and sliced almonds -- perfect for breakfast or brunch.

Ingredients:

1 large loaf brioche — cut into 1-inch slices, left out overnight to stale

½ cup water

1 cup granulated sugar — divided

1 tbsp fresh lemon juice

2 tsp fresh lemon zest

1 cup almond meal

4 tbsp butter

1 large egg

½ tsp pure almond extract

1/8 tsp kosher salt

1 cup sliced almonds

powdered sugar, fresh berries for serving

Instructions:

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Arrange the brioche slices evenly between the two pans, leaving at least 2 inches between each.

To make the simple syrup, combine the water and 1/2 cup granulated sugar in a small saucepan over medium heat. Heat and stir until the sugar dissolves completely, 1 to 2 minutes. Stir in the lemon juice. With a pastry brush, brush the liquid liberally on both sides of the brioche. You want it soaked. Set aside while you assemble the rest of the recipe.

To make the frangipane, place the remaining 1/2 cup granulated sugar and 2 teaspoons lemon zest in a medium bowl. With your fingers, work the zest into the sugar until it is fragrant and moist. Add the almond meal, butter, egg, almond extract, and salt. With a fork, mix until the ingredients are evenly combined.

With a spoon, scoop the frangipane onto the brioche slices and, with the back of the spoon, spread it into an even layer, ensuring that you cover each slice all the way to the edge. Sprinkle the sliced almonds over the tops.

Bake for 15 to 17 minutes, until the tops are light golden brown, rotating the pans 180 degrees and switching their positions once halfway through. Let cool completely. Dust with powdered sugar and top with fresh berries.