Almond Bostock

Prep Time 15

Cook Time 15

Servings

Calories 451kcal

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

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

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.