Bostock is a cross between French toast and an almond croissant. It's an easy to make, unforgettable breakfast treat made with leftover bread, almond syrup, and almond cream (frangipane).
Beat butter and sugar in a medium-sized mixing bowl until light and fluffy.
Mix in almond flour.
Mix in egg.
Mix in the vanilla, all-purpose flour, and salt until just combined.
Almond Syrup Instructions
In a small saucepan on medium heat, bring all ingredients to a boil.
Remove from heat and let sit until cool enough to touch.
Assembly Instructions
Preheat oven to 350 F.
Dip each piece of brioche into almond syrup, flipping the bread to get both sides. Dip long enough to saturate the bread, but not so long that it gets soggy and falls apart.
Spread a thick layer of frangipane on one side of each slice.
Top frangipane with a generous amount of sliced almonds.
Place on baking sheet lined with parchment paper or a silicone mat.
Bake for 30 minutes or until bread and almonds begin to brown.
Serve immediately or store in covered containers and toast to warm just before serving.
Notes
The frangipane and almond syrup can be made up to one week in advance and stored in the refrigerator.If you have any leftover syrup, strain out any bread crumbs that might be left in it and use it in cocktails!