Celebrating Modern Jewish Living Through Food, Tradition, and Family
Bostock
French-inspired and fabulous, this pastry makes scrumptious use of day-old challah.
The Backstory: Bostock may sounds like something from Eastern Europe, but – full disclosure – this is not a traditional Jewish dish. It is, however, a delicious French pastry that works perfectly with day-old challah. More of the Backstory after the recipe…
Bostock
Day-old challah is infused with orange syrup and topped with almond cream for an over-the-top and decadent treat that's perfect for brunch an indulgent treat.
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 4 servings
Ingredients
For the Challah
- 4 thick slices day-old challah
- 1 egg yolk
- 1 tbsp milk
- 1/2 cup sliced almonds
- powdered sugar for decoration
For the Almond Cream
- 6 tbsp unsalted butter room temperature
- 2/3 cup granulated sugar
- 3/4 cup almond meal
- 2 tsp all-purpose flour
- 1 tsp corn starch
- 1 large egg
- 1 tsp dark rum
- 1 tsp almond extract
For the Syrup
- 2/3 cup granulated sugar
- 2/3 cup water
- 2 drops lemon juice
- orange zest
- 1 tbsp orange liquer
- 1 tsp vanilla extract
Instructions
-
Preheat your oven to 400 F.
-
Prepare an egg wash, by whisking the egg yolk with the tablespoon of milk. Brush the top of the challah loaf with the egg wash. Bake it for 20-30 minutes, until nicely browned. Remove the challah and let the bread cool. Lower the oven to 350 F.
Make the Almond Cream
-
Whisk together the butter and sugar until the mixture is light and fluffy. Mix in the almond meal. Sift the flour and corn starch and mix in. Add in the egg and whisk until the mixture is even and smooth. Pour in the rum and almond extract and mix. Cover the mixture and chill for a short while.
Make the Syrup
-
In a small saucepan, mix together sugar, water and lemon juice. Bring the liquid to a boil and simmer until syrupy. Turn off the heat. Stir in the zest, liqueur and extract. Set aside to cool.
Make the Bostock
-
Slice your challah into 4 thick pieces. Brush each slice lightly with syrup and spread 2-3 tablespoons of almond cream over the bread, leaving a border around the edges. Sprinkle the sliced almonds generously on top.
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Bake the slices in the oven for 12-20 minutes until puffy and golden. Cool on a rack and dust with icing sugar. Be sure to serve the slices warm or at room temperature.
…The Backstory continues: If you’re looking for something to jazz up your brunch menu, this is it. Somewhat similar to French Toast, Bostock is an orange syrup infused brioche pastry that is topped with almond cream. In short, it’s incredible and, most definitely, indulgent.
With some extra time on your hands, give this recipe a whirl. With a sweet, nutty taste, Bostock is a fun, new way to make the most of your challah. Enjoy!
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Nicole Beale
Nicky Beale is an avid cook and food photographer who hails from Johannesburg, South Africa. She is excited to be a part of The Jewish Kitchen — a special community that celebrates food, culture and family — as it was exactly this that made her feel more at home while living abroad. When she's not in the kitchen, Nicky works in television production on shows for the likes of Syfy and Starz. She earned a Master of Science degree in Television Production from Boston University and obtained her undergraduate degree in film theory and journalism from the University of Cape Town.
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