If you’ve never tried bostock, you are in for a serious treat. I like to think of it as French toast’s more sophisticated cousin. She’s the aloof cousin who went through puberty a year earlier than everyone else, studied abroad in the south of France, and took you to your first R-rated movie. In its purest form, bostock is a thick slice of bread topped with jam and frangipane, then baked. Some of the frangipane puffs to create a crisp, golden crust on top of the bread, while some of it melts down into the bread, creating a soft, custard-like center. To make this particular breakfast treat, I turned to the most ubiquitous and overlooked dish on the Thanksgiving table – cranberry sauce. In this Pear and Cranberry Bostock, cranberry sauce steps in for jam. I also had some pears on hand, which I sliced and fanned out on top for added flair. Chopped pistachios add a pop of color that is extra appropriate for the time of year 🙂
- 1/2 cup blanched almonds, toasted
- 1/2 cup granulated sugar
- 4 tablespoons unsalted butter, room temperature
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 4 1-inch thick slices brioche
- 1/2 cup leftover cranberry sauce
- 1 ripe pear, halved, cored, and sliced
- Confectioners' sugar and chopped pistachios, for serving
- Preheat oven to 375°. In the bowl of a food processor, pulse almonds and sugar until finely ground. Add butter, egg, vanilla, and salt; pulse to combine.
- Place brioche slices on a parchment-lined rimmed baking sheet. Spread 2 tablespoons cranberry sauce over each slice, then divide frangipane between slices, spreading to cover; fan pears over frangipane. Bake until golden brown, puffed, and set, 20 to 25 minutes. Dust with confectioners' sugar and sprinkle with pistachios.
Amount Per Serving: Calories: 665