Strawberry bostock is the ultimate breakfast treat for any special day.
Thick-cut brioche slices smeared with frangipane and strawberry jam, topped with fresh strawberries, sliced almonds, and demerara sugar before being toasted. When I can make a sheet pan of strawberry bostock for breakfast the day ahead can't be anything but a good one.
One of the things I like most is that this recipe uses day-old brioche that I would be heartbroken if went to waste otherwise. It is actually important that the bread be day-old so that it will soak up the simple syrup without becoming soggy. If you don't have day-old bread, toast the bread in the oven first to dry it out.
This recipe is suitable for ovo-lacto vegetarians and anyone who adores a sweet and fragrant breakfast treat.
(Makes 6 servings)
1/2 cup water, hot
1/2 cup maple syrup
1/8 teaspoon sea salt
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract
2 tablespoons unsalted plant-based butter, melted
1 cup almond flour
2/3 cup monk fruit sweetener (or granulated sugar)
1/4 teaspoon sea salt
2 large eggs, beaten
1 teaspoon pure vanilla extract
1 teaspoon almond extract
6 slices brioche, day-old, 3/4-inch-thick
1/4 cup pure strawberry jam
6 large strawberries, hulled and sliced
1/4 cup sliced almonds, toasted
1/4 cup demerara sugar
To make the simple syrup, take a saucepan and place over medium-high heat. Add 1/2 cup water, 1/2 cup maple syrup, and sea salt. Heat stirring until the maple syrup incorporates fully into the water. Remove from heat and set aside to cool. Once it has reached room temperature, add the pure vanilla and almond extracts. Mix well and set aside.
Preheat oven to 350°F / 180°C and line a sheet pan with parchment paper or a silicon liner. Set aside.
To make the frangipane, place the butter into a small, microwave-safe bowl and melt for 30 seconds in a microwave. It need only be about 80% melted when it is removed. If after 30 seconds it isn't at that point, heat for an additional 10 seconds. Remove from microwave and set aside.
In a food processor combine the almond flour, sweetener, and salt. Pulse several times to mix. Add the eggs, both extracts, and the melted butter. Process until creamed then set aside.
Place the slices of day-old brioche onto the sheet pan evenly spaced apart. With a pastry brush, brush the syrup over the bread from edge to edge. Spread each slice of brioche lightly with strawberry jam then 1/6 of the frangipane, again covering the slices well. Arrange sliced strawberries on top of the frangipane and sprinkle generously with sliced almonds and demerara sugar. Bake for 30 minutes, or until the edges start to turn deep brown, but not burnt.
Remove from the oven and let stand to cool to room temperature, or at least enough so they can be easily handled if you wish to enjoy them warm.
Nutritional Information Per Serving:
total calories = 400 | total fat = 19.67g | saturated fat = 5.98g | cholesterol = 107mg | sodium = 205.54mg | net carbohydrates = 67.71g | dietary fibre = 2.31g | sugars = 27.12g | protein = 10.05g