Gingerbread Bostock
Gingerbread bostock gives stale bread new life with almond frangipane spiced with cloves, ginger, pepper, orange and vanilla.
Ingredients
- 4 slices thick cut challah or brioche
- ½ cup sliced almonds
- powdered sugar to dust
For the syrup
- ½ cup water
- ½ cup brown sugar
- ¾ TB molasses
- ½ tsp vanilla extract
For the frangipane
- 1 cup almond flour
- 2 TB unsalted butter, melted
- 1 large egg
- 2 TB sugar
- 2 TB brown sugar
- ¾ tsp groundginger
- ¾ tsp ground cloves
- ½ tsp ground black pepper
- 1 tsp orange zest
- 1 tsp vanilla
- ¼ tsp salt
Instructions
- Preheat the oven to 350F.
- In a small saucepan, make the simple syrup by combining the water, brown sugar, and molasses in a small saucepan. Bring to a boil and ensure all the sugar is dissolved. Add the vanilla and mix well. Set aside.
- Make the almond paste by combining the melted butter, almond flour, white and brown sugars, spices and egg all together. Mix thoroughly until a smooth paste forms.
- Line a baking sheet with parchment paper. Brush the syrup on both sides of each slice of bread. Place evenly on the cookie sheet. Spread the almond paste evenly amongst the four slices of bread. Cover with sliced almonds.
- Bake 16-20 minutes until the top is golden. You can feel that the almond layer has a crusty feel to it. Remove from the oven and let sit 10 minutes.
- Dust with powdered sugar to serve. Enjoy!