Have you ever had bostock? It’s not the most enticing word out there but is definitely an enticing thing to have in front of your face. I guess its kind of an alternative to French toast – if you have some kinda stale bread (traditionally brioche) and want to give it a bit of CPR to bring it back to life you’re gonna need to do something wicked to it. Soaking it in a custardy mixture, frying it up and dousing it with maple syrup does the trick but I think bostock may be better….
You make a frangipane, an almondy cream, spread it over syrup-soaked bread, sprinkle on some sugar and flaked almonds then bake it so it caramelises. (It’s pretty much the same idea as almond croissants where you take a day old croissant, cut it in half, fill with frangipane and bake it). So it’s already sounding good, right?
I changed it up a bit though using desiccated coconut instead of ground almonds in the cream and also sprinkled on some flaked coconut near the end of the baking (cos coconut burns VERY easily.). I also used what my mum calls ‘hippy bread’ cos it’s got lots of seeds and wholegrains in there, to make it a bit more filling/breakfasty.
A shake of powdered sugar and some fresh fruit finish the job. It’s truly magical.
- 1 tsp ground flax seed
- 2 tbsp almond milk
- 1 tbsp almond or coconut butter
- 1/4 tsp almond extract , (optional)
- 1 1/2 tbsp raw sugar , (plus more for sprinkling)
- 1 tsp oat/ buckwheat/ plain flour
- pinch of salt
- 2 tbsp desiccated or shredded coconut
- 2 slices of wholegrain bread
- 1 tbsp flaked almonds
- 1 tbsp flaked coconut
- Preheat the oven to 350 F.
- In a small bowl combine the ground flax and almond milk. Cream in the nut butter, almond extract and sugar. Add the flour, salt and coconut then stir until smooth.
- Divide the mixture between the slices of bread and spread out evenly. Sprinkle over the flaked almonds and a little more raw sugar.
- Bake for 6 minutes then sprinkle on the flaked coconut and broil for 1-2 minutes until golden. Serve warm with powdered sugar and fresh fruit.