Strawberry Bostock
Made with an easy almond cream, bostock is a sweet breakfast treat. Strawberries make it even better!
Servings: 6
Ingredients
- 1 cup sliced strawberries about 4.5 ounces
- 2/3 cup plus 1 tablespoon granulated sugar divided use
- 2 teaspoons pure vanilla extract divided use
- 1 loaf brioche or challah
- 3/4 cup slivered almonds about 3.5 ounces, *see Notes
- 6 tablespoons unsalted butter softened
- 1 tablespoon all-purpose flour
- 1 teaspoon cornstarch
- 1 large egg
- 1 teaspoon pure almond extract
- 1/2 cup sliced almonds
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F and line a baking sheet (or two) with parchment paper.
- In a small bowl, combine the strawberries, 1 tablespoon sugar, and 1 teaspoon vanilla. Stir to coat the berries and set aside to macerate.
- Slice the brioche into 4 to 6 1-inch-thick slices.
- In a food processor, chop the almonds until they are a fine meal.
- Add the butter, remaining 2/3 cup sugar, flour, cornstarch, egg, almond extract, and remaining 1 teaspoon vanilla extract. Purée until smooth.
- Spread an even layer of the almond cream (frangipane) onto each slice of bread. (If you have extra cream, cut more bread.) Top with strawberries and sliced almonds.
- Bake for about 20 minutes, until the frangipane has puffed slightly and is golden brown. Let cool about 10 minutes to set the frangipane, then dust with powdered sugar and serve.
Notes
- If using almond meal instead of slivered almonds, you'll need ¾ cup. Skip the chopping in step 4.
- In Step 5, the almond cream can be made in a stand mixer using the paddle attachment, a hand mixer, or by hand. Beat the butter and sugar together, then add the almond, then egg and extracts, and finally the flour and cornstarch.
