Sunday, February 3, 2008

Bostock or the best almond breakfast bread ever

We were in a pastry shop in Brooklyn called Joyce Bakery near my sister's apartment and they had this amazing breakfast treat. A slice of Brioche or Challah covered with an almond cream and then finished off in the oven. I went every morning assuming I'd never have it again. Then, while flipping through my Dorie Greenspan cookbook a saw a small aside about this combination. Apparently it's called Bostock and it is so easy and delicious to make.

6 Tbsp butter, softened
2/3 Cup sugar
3/4 ground blanched almonds
2 tsp flour
1 tsp cornstarch
1 large egg
2 tsp dark rum or 1 tsp vanilla

1. Heat the oven to 350 degrees.

2. Slice some challah or brioche into 1/2 to 3/4 inch thick pieces. If the bread is slightly stale it is easier to work with.

3. Cream the butter and sugar in a food processor, I use my mini prep.

4. Add the ground almonds until blended.

5. Add the flour and cornstarch and mix until incorporated then add the egg. Process for about 15 seconds so the cream is homogenous.

6. Add either the rum or the vanilla, pulse till just blended.

I make the almond cream the night before so it solidifies and is easier to spread in the morning. Put about 3 tbsps on each slice leaving a little border around the edge. Scatter some sliced almonds on the top, if you like, and toast for 10 to 15 minutes.

Serve warm.


everettg said...

How strange that you were just blogging about this Sunday. I have been craving a bostock for a couple weeks now. There's a fantastic bakery in South Minneapolis that carries these treats, although I think the recipe is a bit different. I've heard tell that orange syrup is used to soak the bread in some recipes. In any event, thanks for sharing this recipe!

Barbara said...

Ummm if you brought this to staff meeting today and I wasn't there....YUM Heather.

Danielle said...

Hi Heather,

This recipe looks great! I came across your blog through the link you posted on DL's toffee matzoh. I just made a batch of it for my sweetie (with almonds and coconut).

It's great to find another New England blogger. Would you mind if I post a link to TML on my blog?

Good luck dealing with today's yucky weather! -DP

Xenophora said...

I just tasted bostok for the first time this week. I was on my way to Boston with my son, and he took me to this bakery in Brookline:

Everything but everything was to die for. The bostok was the food of the gods. I had never even heard of bostok before, but now, thanks to you, I can make my own.

And I'll be making my first batch on some of the leftover bread from the clearflour bakery!

Anonymous said...

The topping for Bostock from "Artisan Bread in Five Minutes a Day" is fantastic! Basically equal amounts sliced almonds, sugar, and orange zest, mixed right before you put it on the bread (or the sugar doesn't stay granulated). Gives a great orange/almond flavor. I would recommend doing the actual Bostock on slices of bread instead of what they try to do...make them into sticky rolls. Bread slices are much better - thanks for the guidelines in doing it the sliced way!

Anonymous said...

Even in food obsessed San Francisco I had never seen (nor heard of) Bostock until I saw it the other day at a bakery near the Castro. It can be found at the Thorough Bread and Pastry at 248 Church St, SF CA 94114 tl 415-558-0690