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bostock from The Jewish Kitchen
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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.
Course Desserts
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

  1. Preheat your oven to 400 F.
  2. 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

  1. 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

  1. 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

  1. 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.
  2. 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.