Toasted Brioche with Almond Cream (Bostock)

Ingredients

• 6 slice Brioche loaf (Cut into 1-inch-thick slices; day-old brioche is ideal. Challah or milk bread may be substituted.)
• 0.5 cup Apricot preserves (For brushing the brioche and making the glaze)
• 2 tbsp Water (To thin the apricot preserves)
• 8 oz Almond paste (Do not substitute marzipan; almond paste is less sweet and contains more almonds)
• 4 tbsp Unsalted butter (Softened, for the almond cream)
• 0.25 cup Granulated sugar (For the almond cream)
• 1 Egg (Large; for the almond cream)
• 2 tbsp All-purpose flour (For the almond cream)
• 1 tsp Vanilla extract (For the almond cream)
• 0.125 tsp Fine salt (For the almond cream)
• 0.5 cup Sliced almonds (For topping)
• Cooking spray (Mist the parchment so the bostock releases easily)

Steps

1. 1

   Heat the oven to 350°F (180°C). Line a baking sheet with parchment and lightly mist the parchment with cooking spray so the baked bostock does not stick.

2. 2

   In a small saucepan, combine the apricot preserves and water. Warm over medium-low heat, stirring, until the preserves loosen into a brushable syrup. Remove from the heat.

3. 3

   Prepare the almond cream by beating the almond paste and softened butter until smooth. Add the sugar, egg, flour, vanilla, and salt, and mix until evenly combined and creamy.

4. 4

   Arrange the 1-inch brioche slices on the prepared baking sheet. Brush the tops generously with the warm apricot syrup, allowing it to soak lightly into the bread.

5. 5

   Spread an even layer of almond cream over each syrup-brushed slice, taking the cream close to the edges so the tops brown evenly.

6. 6

   Sprinkle the sliced almonds over the almond cream, pressing them very gently so they adhere.

7. 7

   Bake for about 20 to 25 minutes, until the almond cream is puffed and deeply golden and the bottoms of the brioche slices are crisp.

8. 8

   Cool briefly on the baking sheet. Serve warm or at room temperature, optionally with any remaining apricot syrup brushed over the tops.

Notes

The accessible source excerpt does not provide the complete ingredient list or exact method because the recipe is behind a membership prompt; quantities for the almond cream and bread are therefore reconstructed estimates. Use almond paste, not marzipan. Leftovers can be refrigerated and reheated on a parchment-lined baking sheet at 350°F (180°C) for about 10 minutes.

Nutrition per serving

• breakfast
• dessert
• baked
• French
• vegetarian
• sweet pastry
• make-ahead
• holiday