{"id":19153,"date":"2020-05-22T09:35:45","date_gmt":"2020-05-22T14:35:45","guid":{"rendered":"https:\/\/www.cupcakeproject.com\/?p=19153"},"modified":"2020-05-22T11:09:35","modified_gmt":"2020-05-22T16:09:35","slug":"what-to-do-with-leftover-hot-dog-and-hamburger-buns","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/what-to-do-with-leftover-hot-dog-and-hamburger-buns\/","title":{"rendered":"Easy Bostock Recipe"},"content":{"rendered":"

Bostock is a cross between French toast and an almond croissant. It’s an easy to make, unforgettable breakfast treat made with leftover bread, almond syrup, and almond cream (frangipane<\/a>).<\/p>\n

While I’m a sucker for overnight baked French toast<\/a> and its bread pudding-like consistency, Bostock somehow feels more gourmet. It’s sticky, sweet, has a bit of a crunch, and must be served directly out of the oven.<\/p>\n

\"Bostock\"<\/p>\n

The frangipane required for this recipe sounds fancier than it is. It’s simply an almond spread made with almond flour, vanilla, eggs, butter, and sugar. It comes together in under five minutes!<\/p>\n

Bakers Tips<\/h2>\n

For a classic bostock, use a thick slice of day-old brioche<\/strong>. However, any leftover bread you have on hand will do. I’ve even made it with hamburger and hot dog buns!<\/p>\n

\"Bostock\"<\/a><\/p>\n

The recipe begins by making a simple almond syrup (flavored with almond extract). It’s very important to dip the bread really well in the syrup<\/strong>. I dip both sides more than once. The bread should be dripping with syrup!<\/p>\n

\"Dipping<\/p>\n

You can make the syrup and frangipane up to a week in advance<\/strong> and store them in the refrigerator until you are ready to use them. I like to make a big batch of frangipane and use some on a bakewell tart<\/a> and the leftovers for breakfast bostock.<\/p>\n

\"Sprinkling<\/p>\n

It takes about 30 minutes for bostock to bake, and you’ll know it’s done when the bread and the almonds are just beginning to brown.<\/p>\n

\"Bostock\"<\/p>\n

Serve immediately. But, if you have leftovers, reheat them in a toaster oven<\/strong> just before serving.<\/p>\n

Variations<\/h2>\n

While bostock is pretty perfect as it is, you can try adding some curd<\/a> or jam or drizzling with ganache<\/a> after the bake if you want to make it even fancier.<\/p>\n

Also, as I mentioned above, you can experiment with different types of bread. Try it with crumpets<\/a>, English muffins<\/a>, or challah<\/a>.<\/p>\n

Did you make this recipe? Leave a review!<\/a><\/div>\n
<\/div>
\n\t
\"Bostock\"<\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Print<\/a>\n\t<\/path><\/g><\/svg><\/span> Pin<\/a>\n\t
<\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span>
3<\/span> from 2<\/span> votes<\/div><\/div>\n<\/div>\n

Bostock<\/h2>\n
<\/div>\n
Bostock is a cross between French toast and an almond croissant. It's an easy to make, unforgettable breakfast treat made with leftover bread, almond syrup, and almond cream (frangipane<\/a>).\u00a0<\/span><\/div>\n\n\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Breakfast<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>American, French<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>40 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>20<\/span> servings<\/span><\/span><\/div>\n
<\/g><\/svg><\/span> Calories <\/span>131<\/span>kcal<\/span><\/span><\/div>\n
<\/g><\/svg><\/span> Author <\/span>Stefani<\/a><\/span><\/div>\n\n\n

Ingredients<\/h3>

Frangipane Ingredients<\/h4>