Crunchy toasted Brioche topped with jam and almonds creates an irresistible pastry called Bostock.
81-inchslices of Brioche
1recipe Frangipane (see below)
Preheat the oven to 400°F. Make the frangipane by combining the almond meal, sugar, butter, egg, and almond extract in a medium-size mixing bowl. Stir to combine. Spread the sliced bread across a large metal baking sheet.
Warm the jam in the microwave or on the stovetop and stir until smooth and runny. Using a pastry brush, spread a thin layer of jam on each slice of bread.
Using a cookie scoop or large spoon, divide the frangipane generously over the slices of bread. 3 tablespoons (1 1/2 cookie scoops worth) topped each piece perfectly. Use a knife to spread evenly across each piece. Sprinkle with almonds.
Bake for 12-14 minutes, until the top is puffy and lightly toasted. Remove from the oven and sprinkle generously with powdered sugar.
Serve warm or use a metal spatula to transfer to a cooling rack. Cool completely and store loosely covered for up to 2 days. Enjoy!