Bostock Recipe


Let us then make Bostock, as if there were such a thing as leftover brioche!


For the Syrup
1/4 cup water
1/4 cup sugar
1 tsp orange blossom water
1/4 cup orange juice
Zest of 1 orange
2 tbsp orange liqueur, like Cointreau, or elderflower liqueur, like St. Germain

For the Almond Cream
1 3/4 cups sliced almonds
1/2 cup sugar
Pinch salt
2 large eggs
1/2 cup unsalted butter
2 tbsp brandy

A loaf of leftover brioche (ha!)
3/4 cup orange marmalade, apricot or berry jam, or some other heavenly jam

Make the syrup. Combine all the syrup ingredients except the liqueur in a small saucepan and bring to a simmer over medium-high heat, stirring constantly till the sugar has dissolved.
Take off the heat, add the liqueur, and let cool to room temperature.

Make the almond cream. Combine 1 cup of the almonds with sugar and salt in a food processor and grind fine. Add eggs and butter and process to form a paste. Transfer to a bowl and stir in the brandy. Cover and refrigerate for at least an hour or up to 3 days.

Slice day-old brioche (ha!) into 6 half-inch slices.

Toast it on a baking sheet.

Soak it right there on the baking sheet in the syrup that you brush heavily onto both sides.

Spread it with jam, almond cream, and slivered almonds.

Bake it till it’s deep golden brown, 15 to 20 minutes.

Adapted from Chad Robertson’s recipe in Tartine Bread.