Better Than French Toast: Bostock
Move over french toast! We’ve got a new favorite Saturday morning treat. It’s this syrup-soaked, frangipane-topped, crispy-edged ode to breakfast glory called bostock.
Given that it’s base is a buttery day-old brioche roll sliced into thick portions, bostock is already pretty rich to begin with. But then it gets soaked in an almond simple syrup and spread generously with frangipane almond cream. If you want, you can sprinkle some sliced almonds on top, too. Surprisingly, this isn’t overkill.
In the oven, the syrup caramelizes on the edges and the almond paste forms a crunchy top crust. The middle turns rich and custardy. Served up for brunch, this confection is like classy comfort food.
Trust us, this is going to be the next big thing. Have you ever had bostock?
Related: Fresh Ideas for Stuffed French Toast
(Image: Peter Andrew Ryan at Pete Bakes!)