Sunday, April 15, 2018

pistachio-almond bostock and another version

I don't like french toast. sorry. I've tolerated so many french toasts-including the french toast I MAKE which is seldom and is actually pretty good-according to the hubby-bee.

I've had french toasts made by my mother in law, by a hotel kitchen, chain diners, local breakfast place, etc. Just because I thought the people making them was the problem. I realized after maybe my 12th french toast samplings, it was me who's the culprit. I just don't understand the sogginess of the eggs in the bread then more sogginess by the syrup in it. Sorry again.

Like the break-up line "it's me, it's not you" is true when it comes to french toast.

Without researching, I later found out there's an alternative for French toast: the Bostock. It's the real french toast from France and it's easier to make. It's not soggy after being cooked and there are other alternative ingredients to make it. Well, at least in my opinion. You know me: the 'substituter' (and yes-there is NO word like that!)

Bostock is typically made with a slice of brioche (an egg-y, buttery, French loaf of bread) smeared with  frangipane (almond butter or paste mixed with eggs and sugar) and topped with slivered almonds, baked for a few minutes and sprinkled with powdered sugar. I haven't blogged about the Almond Bostock recipe because it's actually all over the internet for you and me to find.

I have some jars of pistachio butter/paste laying around. I bought it on clearance. What better way to use it but to make a pistachio-almond bostock. I don't have pistachios but I have the slivered almonds, so that's what I used on top of the frangipane.



You will need: 

1 quarter sized pan/cookie sheet (9 x 13) or any size
1 pastry brush

Ingredients: 

4, 2" slices of brioche bread
1 cup pistachio butter or paste
1 egg
1 T sugar
1/4 t vanilla extract
1/3 cup anisette wine
1/2-2/3 c slivered almonds
2 T powdered sugar

Procedure:

Preheat oven to 350° F. Line the cookie sheet with parchment paper

In a small bowl, stir together pistachio butter or paste, egg, sugar and vanilla extract. set aside. Brush 1 side of the sliced breads with the anisette wine. Equally spread the pistachio-egg mixture on the anisette side of each sliced bread.

Bake on center rack for 5 minutes or when tops of each bread are bubbly and light brown. Remember, there's egg in this recipe. They are ready when bottom of each bread are slightly toasted.

VARIATIONS: 
  • PB & J Bostock. 1 cup peanut butter, 1 egg, 2 T honey, 1/4 t vanilla extract. Stir to combine well. 1/2 c concord grape jam (crushed grapes) or jelly (juice of grapes). Raw, dried peanuts. Powdered sugar.