Jess' Blueberry Bostock
By Jess Murphy
Bostock is a cross between French toast and an almond croissant. Delish!
6 people
0 minutes
10 minutes
Ingredients
For the Frangipane
-
1
tsp
Almond Extract
-
100
g
Butter
softened
-
100
g
Caster Sugar
-
75
g
Ground Almonds
-
1
-
Large Eggs
-
1
tbsp
Plain Flour
Ingredients
-
6
slices
Brioche Bread
day-old
-
3
tbsp
Caster Sugar
-
2
tbsp
Greek Yoghurt
to serve
-
1
piece
Pared Lemon Zest
-
100
g
SuperValu Blueberries
-
50
g
SuperValu Flaked Almonds
Method
- Preheat oven to 180°C. Prepare a parchment paper lined baking sheet.
- Put the caster sugar and 3 tbsp water in a small saucepan, and add the lemon zest. Bring to a simmer, bubble for a minute until the sugar has dissolved, then set aside to cool. It should be a syrup consistency.
- To make the frangipane, use an electric whisk and beat the butter and sugar together for 3-4 minutes. Add the ground almonds, flour, almond extract and egg and beat for another minute until it is all well combined.
- Lay the slices of brioche on the tray and brush the syrup over each slice until it’s used up. Divide the frangipane between the slices of brioche, making sure to spread right out to the edges.
- Put a handful of blueberries in the centre of each, then stick on as many flaked almonds as you like.
- Bake for 25-30 mins until the frangipane is a lovely golden brown colour. Cool and serve with a spoonful of Greek yoghurt.
