Raspberry Jam Bostock

Raspberry Jam Bostock

It’s been a long time coming, but I’ve decided that 2018 is the year that I bring brunch to my blog. As a millennial, I'm highly experienced with brunching (after all, we did invent avocado on toast), so it only seems natural to start sharing some of my go-to recipes. I’m not particularly fussy either - sweet or savoury, if there’s brunch on the table, I’m in.

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One of my favourite breakfasts growing up was French toast - or eggy bread (before we got all sophisticated). Long before I started drenching my savoury breakfast food in maple syrup and bacon, eggy bread was strictly served with tomato ketchup... (and maybe occasionally bacon, because some things never change!).

However, I recently discovered Bostock, a French recipe which is kind of like a baked version of French toast (or Pan Perdu as the French call it), but without being dipped in egg - so totally different really, but kind of the same too? Hear me out...

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I’m a sucker for anything almond based - and could eat almond croissants every day - and Bostock is basically a cross between French toast and almond croissants. It’s made up of day-old brioche, which is brushed with a sweet syrup and topped with frangipane and flaked almonds. Better still, it’s baked, so it’s even easier to serve if you’re making brunch for a crowd.

I added a layer of raspberry jam to this recipe, which I think works really well - I love almonds and raspberries as a combination. My favourite part is dusting the freshly baked, warm-from-the-oven Bostock with icing sugar - you really don’t need to serve it with anything else, but if you really must - then a drizzle of maple syrup wouldn’t hurt!

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