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Celebrity chef Curtis Stone co-hosts our Mother’s Day episode and cooks up a BBD: breakfast, brunch or dessert! Bostock is a make-ahead French pastry that’s similar to French toast, just deliciously over the top! The syrup and almond cream can be made up to 3 days in advance and covered and refrigerated—just remember to bring the almond cream to room temperature before spreading it on the brioche.
Position rack in center of oven and preheat oven to 375°F. Line baking sheet with parchment paper.
Scrape seeds from vanilla bean into small saucepan. Add 1/2 cup granulated sugar, 1/2 cup orange juice, 4 teaspoons orange zest and 1/3 cup water. Bring to simmer over medium heat, whisking to dissolve sugar. Cool syrup to room temperature.
Meanwhile, in a small bowl, mix flours to blend. In medium bowl, using electric hand mixer, beat remaining 1/2 cup granulated sugar and butter for 3 minutes, or until light and fluffy. Add egg and almond extract and beat until blended. Add flour mixture and beat until blended.
Arrange brioche on prepared sheet pan, and brush each with 2 tablespoons syrup. Spread 3 tablespoons almond cream over each toast and sprinkle with almonds.
Bake bostock 20 to 25 minutes, or until almonds are toasted and bottoms of brioche are golden. Transfer bostock to wire rack and cool 5 minutes. Dust with confectioners’ sugar and serve immediately, topped with jam.