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November 30, 2019

Pear and Cranberry Bostock

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 🙂

Yield: Serves 4

Pear and Cranberry Bostock

Pear and Cranberry Bostock

Leftover cranberry sauce is the perfect compliment to nutty frangipane in this brioche breakfast treat. Bake with thinly sliced pears and top with a dusting of confectioners' sugar and chopped pistachios.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.

Nutrition Information:


Amount Per Serving: Calories: 665
© Riley

Filed Under: Breakfast, Dessert Tagged With: almonds, bostock, breakfast, brioche, cranberries, cranberry sauce, dessert, frangipane, leftover cranberry sauce, leftovers, pear and cranberry bostock, pears, pistachios, thanksgiving, thanksgiving leftovers

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About

Welcome! My name is Riley and I'm an editor, recipe developer, and food stylist living and working in New York City. I'm the chief writer, cook, and photographer here.

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