This easy-to-make pastry has become a regular weekend breakfast treat in our house. Day-old bread is toasted and topped with jam and a frangipan filling. When baked and served warm, it smells and tastes like a French pastry, almost croissant-like.
5 tablespoons unsalted butter, at room temperature
1/3 cup granulated sugar
1 large egg
dash vanilla & almond extract
¾ cup ground almonds
6 thick slices of day-old brioche or egg bread, toasted
2/3 cup strawberry jam
¼ cup sliced almonds
icing sugar, for dusting
Preheat the oven to 350 °F (180 °C) and line a baking tray with parchment paper.
In a mixing bowl, cream the butter and sugar together by hand. Beat in the egg and extracts and stir in the ground almonds. Set aside.
Lay the slices of toasted bread onto the prepared baking tray. Spread each generously with strawberry jam. Dollop the almond paste over each piece and spread (no need to be fussy and make it perfect – it spreads as it bakes). Sprinkle sliced almonds on each piece and bake for 15 to 20 minutes, until the almond paste is a rich golden brown. Dust generously with icing sugar and serve (but be careful – the jam is really hot right out of the oven!).
The bostock is best served warm or at room temperature, on the day it is baked.