Strawberry-Almond Bostock

Season: Spring / Summer | Active Time: 35 minutes (not including making the Brioche Dough, Honey Almond Syrup, or Frangipane) | Total Time: 1 hour 15 minutes | Difficulty: 3 (Moderate, if using homemade brioche) or 2 (Easy, if using store-bought brioche)

Bostock, or twice-baked brioche, is a French breakfast pastry that’s like a cousin of French toast but with frangipane baked on top (frangipane, or almond cream, is the delicious crunchy stuff you find inside an almond croissant). Bostock checks every box of a great brunch recipe: It’s a superb use for day-old bread, easy to assemble ahead of time (once you have the components prepped), and a little chic. This recipe can be made any time of year without the fresh strawberries, but I like the bright note they bring to the recipe.

Makes 8 pastries

¼ cup sliced almonds

1 pound (454g) strawberries, hulled and thinly sliced lengthwise

2 tablespoons sugar

1 loaf baked Brioche or 1 store-bought brioche or challah bread, cut into eight ¾-inch-thick slices

½ recipe Honey Almond Syrup

¼ cup good-quality strawberry jam

1 cup Frangipane , at room temperature

Preheat the oven and toast the almonds: Arrange an oven rack in the upper third of the oven and preheat to 350°F. Scatter the almonds on a small rimmed baking sheet and bake, shaking halfway through, until they’re golden and nutty smelling, 8 to 10 minutes. Remove from the oven and let cool. (Leave the oven on for the bostock.)

Macerate the strawberries: In a large bowl, toss together the strawberries and sugar and set aside while you make the bostock to allow the berries to release their juices.

Assemble the bostock: Meanwhile, arrange the brioche slices on a parchment-lined rimmed baking sheet, spacing them evenly apart. Lightly brush both sides of the bread with the honey almond syrup (you may not use it all). Using a butter knife or small offset spatula, spread the jam on one side of the bread, spreading it very thinly all the way to the edges. Spoon 2 tablespoons of the frangipane over top of the jam on each slice, then carefully spread all the way to the edges. Divide half of the sliced strawberries evenly among the slices, spooning over the frangipane.

Bake the bostock: Transfer the baking sheet to the upper rack of the oven and bake until the frangipane is browned around the edges, the strawberries are soft and juicy, and the bottoms of the slices are golden, 25 to 30 minutes.

Finish and serve: Remove the bostock from the oven and set aside to cool slightly. Top with the remaining strawberries, dividing evenly, and then sprinkle with the toasted almonds.

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