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Orange Marmalade Bostock

This quaint way to enjoy day-old brioche or challah bread is a perfect breakfast or coffee break treat. A thin layer of marmalade, almond pastry cream and segmented orange and almond slices cover the bread and is baked till the pastry cream puffs up and everything is a lovely golden brown. Crunchy on the outside, soft on the inside!
Course Breakfast, brunch
Cuisine French
Keyword almonds, bostock, brioche, challah, frangipane, marmalade
Prep Time 30 minutes
Cook Time 6 minutes
Servings 4

Ingredients

  • 4 slices of day old brioche or challah bread
  • 4 tbsp maple syrup
  • 2 1/2 tbsp water
  • 1/4 cup Seville Orange marmalade
  • 1 cup Frangipane see below
  • 1 Cara Cara orange supremed (peeled and segmented)
  • 1/2 cup almond slices
  • 2 tbsp icing sugar

Frangipane recipe, make in advance

  • 1 stick, or 8 tbsp butter, at room temperature
  • 1 cup icing sugar
  • 1 cup almond meal
  • 1 tbsp flour, AP or gluten free cup for cup
  • 1 tsp vanilla extract
  • 2 tsp rum or brandy
  • 1/4 tsp almond extract
  • 1/4 tsp salt
  • 1 egg

Instructions

To make the Frangipane

  1. Using a hand held mixer, cream the sugar and butter together in a medium bowl. Scoop in 1/2 of the almond meal and stir it around with a wooden spoon or silicone spatula. Once blended in, you can use the hand held mixer to blend. Add the remaining almond meal as well as the tablespoon of flour. Blend well.

  2. Add in the vanilla, rum and almond extract, and salt, and blend till smooth.

  3. Add the egg and mix well. The finished mixture should be soft and velvety. You can store this in a sealed container in the fridge till needed.

Assemble the Bostock

  1. Preheat the oven to 400F and line a baking sheet with parchment paper.
  2. Whisk together the maple syrup and water in a small bowl. Use a brush to coat both sides of each bread slice. Place them on the baking sheet.

  3. Evenly divide and spread the marmalade between the four slices of bread.

  4. Spoon out the frangipane and spread it to the edges of each bread slice. You may only need 3 tablespoons per bread slice, depending on how large the bread you are using is. If not, feel free to use up to a 1/4 cup. The layer should not be too thin, nor should it be too thick. If it is, as it bakes it will run off the bread unnecessarily.

  5. Place a couple of orange segments over the frangipane. Top everything with the almond slices, dividing them between the slices.
  6. Bake for 18-22 minutes, or until the frangipane is puffed and golden, and the almonds are burnished and crunchy. Better a minute longer than taking them out a minute too early!
  7. Let cool for a minute or two and then dust with icing sugar if desired.
  8. See Blog post for more details.

Recipe Notes

Any remaining frangipane can be stored in the freezer.
To reheat any leftover Bostock, use a toaster oven (or even the air fryer at a low temp) till warmed through. Do not use the micowave.