Bostock Recipe
Yum
Bostock recipe is our version of Colomba di Pasqua leftovers toast loaded with frangipane and fruits. Both healthy and delicious!
After holidays are gone, there is always some food left and we usually pack them for freezer or make budget friendly and tasty meals coupler of days later. One of the best Christmas’ leftovers examples is Panettone Leftovers Breakfast Bake .
Bostock is perfect to make once Easter Sunday is over and you have sweet Easter bread leftovers you would use. Brioche and Columba di Pasqua are the best.
So, what is bostock made of ?
One up to 1.5 centimeters thick slices of sweet bread paired with almonds is must do.
For alcohol free version, you soak your slices in Elderflower Syrup , Lilac Syrup ,or Mint Syrup . For alcohol version, you may decide to soak them in Arancello .
Here are the basic ingredients:
I spread one table spoon of Rustic Apricot Jam Recipe on each slice.
It makes a perfect zesty balance to frangipane. Once cooked and cooled, they are wonderful treat if you garnish yor servings with fruits and mint leaves. That way, your eyes enjoy first and then, bite by bite with some coffee, you find how irresistble this easy and frugal dish is.
How is bostock different from French toast?
Bostock is kind of like French toast, but it uses syrup instead of milk and calls for some nutty, buttery toppings. It’s just as rich and delicious as that sounds. (And unlike French toast, it was actually invented in France.)
Below, you can see the slices with franipane spread garnished with almond slices, before and after baking:
And here we have one to pin :
Bostock Recipe
Bostock recipe is our version of Colomba di Pasqua leftovers toast loaded with frangipane and fruits. Both healthy and delicious!
Ingredients
- 4 slices Columba di Pasqua, 1 to 1.5 centimeters thick
- 4 Tbsp apricot jam
- 7 Tbsp unsalted butter
- 5 Tbsp sugar
- 1 cup almond flour
- Fresh lemon zest to taste
- 2 eggs
- 1 tsp dark rum
- 1 Tbsp bread crumbs
- 4 Tbsp almond slices
- Fresh fruits and mint leaves to garnish before serving
Instructions
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Place your sweet bread slices on sheet pan dish covered with parchment paper, spread apricot jam on the slices, and leave aside.
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In medium sized bowl, mix butter and sugar until foamy.
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Add almond flour, one egg at the time, zest of lemon, dark rum and bread crumbs.
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Spread frangipane mix on the slices and sprinkle with almond slices.
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Bake for 19 minutes or until the edges and golden and the center of slices is fully baked.
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Take the pan out and leave your bostock to cool at room temperature
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Once cooled, garnish with your favourite fruits and serve.
Recipe Notes
Preparation time includes arranging fruits before serving.
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