Martha Stewart Bostock

Martha Stewart Bostock takes 35 minutes and day-old brioche, toasted almonds and apricot jam to make a crisp, caramelized almond brioche pastry with a soft center. It's an easy brunch pastry recipe for holiday mornings, Mother's Day or Easter brunch, and it's make-ahead friendly.

Brush both sides of every brioche slice with the vanilla syrup before topping it, because the syrup is what keeps the bread soft under the crisp frangipane. Skip it and the slices bake up dry and plain.

Martha grinds toasted almonds with sugar in a food processor, then adds dark rum and almond extract for more depth than most versions have. She also spreads apricot jam under the frangipane, so every bite gets a fruity layer.

Martha Stewart Bostock

0.0 from 0 votes

Course: DessertCuisine: American, FrenchDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

520

kcal

Syrup-soaked brioche gets a layer of apricot jam and almond cream, then bakes until the top turns crisp and caramelized while the center stays soft. Sliced almonds and powdered sugar finish each slice.

Ingredients

• 1/2 cup granulated sugar
  

• 1 vanilla bean, split and scraped
  

• 2/3 cup blanched whole almonds, toasted
  

• 1/2 cup granulated sugar
  

• 6 tablespoons unsalted butter, softened
  

• 1 large egg
  

• 2 tablespoons all-purpose flour
  

• 1 tablespoon dark rum
  

• 3/4 teaspoon salt
  

• 1/2 teaspoon almond extract
  

• One 3/4-pound loaf brioche
  

• 1/2 cup apricot jam
  

• 1/2 cup unblanched sliced almonds, for serving
  

• Confectioners' sugar, for dusting
  

Directions

• Prepare the baking sheet: Preheat the oven to 400°F. Then line a baking sheet with parchment paper so the syrupy slices won't stick.
• Make the simple syrup: Combine 1/2 cup sugar, 1/2 cup water and the split and scraped vanilla bean in a small pot. Cook over medium-high heat, stirring, for about 2 minutes until the sugar dissolves.
• Make the frangipane: Process 2/3 cup toasted blanched almonds with 1/2 cup sugar in a food processor until finely ground. Add 6 tablespoons softened butter, the egg, 2 tablespoons flour, the rum, 3/4 teaspoon salt and the almond extract, then process until smooth.
• Slice and soak the brioche: Cut the 3/4-pound brioche loaf into eight 1-inch-thick slices. Brush both sides of each slice with the simple syrup, then set them on the prepared baking sheet.
• Top the slices: Spread 1 tablespoon of the apricot jam over each slice. Then top each one with 3 tablespoons of frangipane, spreading it evenly.
• Bake the bostock: Bake for 13 to 15 minutes. They're ready when the tops turn golden brown.
• Finish and serve: Sprinkle the sliced almonds over the hot slices. Then dust with confectioners' sugar right before serving.

Tools for this recipe

• Cuisinart 14-cup food processor, OXO silicone pastry brush, Reynolds unbleached parchment paper, Madagascar vanilla beans, grade A, 10 pods. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different bread instead of brioche?

Challah or Japanese milk bread both work, since they are sweet, enriched breads like brioche. Day-old slices are even better because they soak up the syrup without turning mushy.

Can I make bostock without rum?

Yes, you can swap in amaretto for an extra almond flavor, or leave the rum out completely. The frangipane will still taste great thanks to the almond extract.

How far ahead can I prep the components?

The frangipane keeps covered in the fridge for up to 1 day. The vanilla simple syrup keeps in the fridge for up to 1 week, so on baking day you only need to assemble and bake.

How do I store and reheat leftover bostock?

Keep leftovers in an airtight container in the fridge for up to 2 days. Warm them in a 350°F oven for 5 to 10 minutes, which brings back the crisp top that a microwave would make soggy.

What can I use if I don't have a vanilla bean?

Stir 1 1/2 teaspoons of vanilla extract or vanilla bean paste into the simple syrup instead. You can also swap the apricot jam for marmalade, and an orange syrup with orange marmalade makes a citrusy version.