If French toast and an almond croissant had a baby, they'd name it bostock. And this breakfast is easier to make than either of those treats: Even junior chefs can mix up the creamy almond frangipane topping in advance; in the morning, simply spread it on brioche slices with strawberry jam and rhubarb and pop them in the oven. They'll emerge crisp on the outside and delicious and custardy on the inside.

Martha Stewart Living, May 2020

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Credit: Kirsten Frances

Recipe Summary test

prep:
20 mins
total:
35 mins
Servings:
4
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. In a bowl, stir together almond flour, all-purpose flour, 2 tablespoons granulated sugar, baking powder, salt, butter, egg yolk, and vanilla until combined. (almond mixture can be transferred to an airtight container and refrigerated up to 3 days.)

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  • Place brioche on a parchment-lined baking sheet. Divide strawberry preserves over slices followed by almond mixture; spread to cover completely.

  • Cut rhubarb stalk into thirds crosswise, then quarter each piece to create 12 pieces; toss with remaining 1 tablespoon granulated sugar. Arrange over brioche and bake until golden, puffed, and just set, about 15 minutes. Dust with confectioners' sugar and sprinkle with almonds; serve warm.

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