Almond Bostock

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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 451kcal

Ingredients

Almond Bostock

  • 1 slice Brioche bread or challah bread, about 1-inch thick
  • 1 TBSP Your choice of jam marmalade, or compote (apricot, orange, or raspberry recommended)
  • 1 TBSP Unsalted butter softened
  • 1½ tsp Granulated sugar
  • 2 TBSP Almond flour
  • ½ tsp All-purpose flour
  • ½ Egg
  • 1 TBSP Milk
  • ¼ tsp Vanilla extract
  • ⅛ tsp Almond extract optional
  • 1 TBSP Sliced almonds for topping
  • Powdered sugar for dusting, optional

Fruit

  • 1 cup Fresh fruit e.g., berries, peach slices, figs, or grapes, washed and prepared as needed

Pumpkin Green Smoothie

  • ½ cup Pumpkin purée unsweetened
  • 1 Banana frozen preferred
  • 1 cup Fresh spinach lightly packed
  • ½ tsp Cinnamon
  • ½ tsp Ground ginger optional
  • 1 tsp Maple syrup or honey, optional
  • ¾ cup Milk your choice
  • ½ cup Ice or more for thickness
US Customary - Metric

Instructions

  • Prepare the Ingredients: Measure and set out all ingredients as listed above. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Prepare the Almond Bostock: Lay the slice of brioche on the prepared baking sheet. Spread jam evenly over the top.
  • Make the Almond Cream (Frangipane): In a small bowl, cream together butter and sugar until light. Add almond flour, all-purpose flour, egg, milk, vanilla extract, and almond extract (if using). Mix until smooth and creamy.
  • Assemble and Bake: Spread the almond cream evenly over the jam-covered bread, right to the edges. Sprinkle sliced almonds on top. Bake for 14–16 minutes, until golden, puffed, and slightly crisp on top.
  • Make the Pumpkin Green Smoothie: Add pumpkin purée, banana, spinach, cinnamon, ginger (if using), maple syrup, milk, and ice to a blender. Blend until smooth and creamy. Adjust sweetness or thickness as desired.
  • Serve: the warm Bostock dusted with powdered sugar, alongside fresh fruit, and pumpkin green smoothie.

Nutrition

Calories: 451kcal | Carbohydrates: 68g | Protein: 12g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 146mg | Potassium: 890mg | Fiber: 8g | Sugar: 42g | Vitamin A: 11855IU | Vitamin C: 46mg | Calcium: 229mg | Iron: 3mg

Almond Bostock

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2
Calories 451 kcal

Ingredients
 
 

Almond Bostock

  • 1 slice Brioche bread or challah bread, about 1-inch thick
  • 1 TBSP Your choice of jam marmalade, or compote (apricot, orange, or raspberry recommended)
  • 1 TBSP Unsalted butter softened
  • 1½ tsp Granulated sugar
  • 2 TBSP Almond flour
  • ½ tsp All-purpose flour
  • ½ Egg
  • 1 TBSP Milk
  • ¼ tsp Vanilla extract
  • ⅛ tsp Almond extract optional
  • 1 TBSP Sliced almonds for topping
  • Powdered sugar for dusting, optional

Fruit

  • 1 cup Fresh fruit e.g., berries, peach slices, figs, or grapes, washed and prepared as needed

Pumpkin Green Smoothie

  • ½ cup Pumpkin purée unsweetened
  • 1 Banana frozen preferred
  • 1 cup Fresh spinach lightly packed
  • ½ tsp Cinnamon
  • ½ tsp Ground ginger optional
  • 1 tsp Maple syrup or honey, optional
  • ¾ cup Milk your choice
  • ½ cup Ice or more for thickness

Instructions
 

  • Prepare the Ingredients: Measure and set out all ingredients as listed above. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Prepare the Almond Bostock: Lay the slice of brioche on the prepared baking sheet. Spread jam evenly over the top.
  • Make the Almond Cream (Frangipane): In a small bowl, cream together butter and sugar until light. Add almond flour, all-purpose flour, egg, milk, vanilla extract, and almond extract (if using). Mix until smooth and creamy.
  • Assemble and Bake: Spread the almond cream evenly over the jam-covered bread, right to the edges. Sprinkle sliced almonds on top. Bake for 14–16 minutes, until golden, puffed, and slightly crisp on top.
  • Make the Pumpkin Green Smoothie: Add pumpkin purée, banana, spinach, cinnamon, ginger (if using), maple syrup, milk, and ice to a blender. Blend until smooth and creamy. Adjust sweetness or thickness as desired.
  • Serve: the warm Bostock dusted with powdered sugar, alongside fresh fruit, and pumpkin green smoothie.

Nutrition

Calories: 451kcalCarbohydrates: 68gProtein: 12gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 68mgSodium: 146mgPotassium: 890mgFiber: 8gSugar: 42gVitamin A: 11855IUVitamin C: 46mgCalcium: 229mgIron: 3mg
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