Bostock with Raspberry and Almond Paste Topping

Ingredients

For the Bostock:

• 4 slices of day-old brioche or challah bread
• 4 tbsp raspberry jam
• 200g fresh raspberries (plus extra for garnish)

For the Almond Cream (Frangipane):

• 100g unsalted butter, softened
• 100g granulated sugar
• 2 large eggs
• 100g almond flour
• 1 tsp vanilla extract
• 1/2 tsp almond extract

For the Topping:

• 60g sliced almonds
• Icing sugar, for dusting

Instructions

1. Preheat the Oven:
   • Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
2. Prepare the Almond Cream:
   • In a bowl, cream the butter and sugar together until light and fluffy.
   • Add the eggs one at a time, beating well after each addition.
   • Stir in the almond flour, vanilla extract, and almond extract until smooth.
3. Assemble the Bostock:
   • Arrange the slices of brioche on the prepared baking tray.
   • Spread about 1 tablespoon of raspberry jam onto each slice.
   • Evenly spread the almond cream over the jam layer.
   • Top with fresh raspberries and sprinkle sliced almonds generously over the top.
4. Bake:
   • Bake for 20-25 minutes, or until the almond cream is golden and set.
5. Serve:
   • Remove from the oven and allow to cool slightly.
   • Dust with icing sugar and garnish with extra raspberries.

Tips

• Serve your bostock warm with a cup of coffee or tea.
• You can substitute raspberry jam with other fruit preserves if desired.
• Store any leftovers in an airtight container for up to 2 days.