Bostock - Brioche with Almonds
An indulgent rich treat perfect as a simple breakfast or elevated with toppings for a unique dessert. Bostock is brioche syrup soaked bread, topped with almond cream and slivered almonds, baked until golden.
Ingredients
- 250 g brioche bread - cut into 6 slices
Almond cream
- 50 g melted butter
- 80 g icing sugar
- 80 g ground almonds
- 1 egg
- 1 tsp almond extract
- 1 tsp cornflour
Syrup
- 150 g water
- 100 g castor sugar
- 15 g orange flower water
Toppings
- 50 g slivered almonds
- Icing sugar
Instructions
- Slice the brioche into six equal pieces, each about 2 cm thick.
- Prepare the syrup: In a small saucepan, combine all the syrup ingredients except the orange flower water. Bring to a boil, stirring until the sugar dissolves. Remove from heat, then stir in the orange flower water. Set aside to cool.
- Make the almond cream: In a bowl, combine all the almond cream ingredients and mix until smooth.
- Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Arrange the brioche slices on the prepared baking sheet. Brush each slice generously with the syrup and let them rest for about 5 minutes.
- Spread the almond cream evenly over the slices, then sprinkle with slivered almonds.
- Bake for about 20 minutes, or until the tops are golden brown.
- Dust generously with icing sugar. Serve warm or slightly cooled.
Nutrition
Calories: 494kcal | Carbohydrates: 54g | Protein: 10g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 116mg | Sodium: 256mg | Potassium: 173mg | Fiber: 3g | Sugar: 31g | Vitamin A: 605IU | Calcium: 89mg | Iron: 1mg