Monday, May 2, 2011
Bostock is billed as better than French toast, which I'd say is arguable at best--the only similarity is the use of old bread. Slices of rich dough get slathered in simple syrup and coated with apricot jam and the rest of my apricot pastry cream from Easter weekend and topped with almonds. Amanda and I ate several slices for dinner the other night, still steaming hot from the oven (we could really wait until they cooled). The bread had regained its lost moisture, and with crunchy outside edges, the bostock was a bit pastry-like.
1/4 cup water
1/4 cup sugar
2 tablespoons orange liqueur (skipped this)
1/4 cup orange juice
1 tablespoon orange zest
day old brioche slices
apricot pastry cream (or frangipane cream)
Combine syrup ingredients in a saute pan and heat until sugar has completely dissolved. Remove from heat and let cool.
Slice the brioche and arrange on a parchment paper-line baking sheet. Brush with simple syrup. Spread on the apricot jam and pastry cream. Sprinkle on the almonds. Bake at 375 for 20 to 25 minutes until the bread is toasted.