MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Apple-Cinnamon Bostock (The Ultimate French Toast)
Categories: Breads, Nuts, Booze, Fruits
Yield: 6 servings
MMMMM-------------------------FRANGIPANE------------------------------
1 c Sliced almonds
1/2 c Sugar
2 lg Eggs
4 oz Unsalted butter; softened
- slightly
1/2 ts Kosher salt
1 ts Pure vanilla extract
1 tb Calvados or spiced rum
MMMMM---------------------------TOASTS--------------------------------
Nonstick spray
6 sl (1" thick) milk bread,
- brioche, or another
- good-quality, enriched
- white bread; lightly
- toasted
1/4 c + 2 tb prepared cinnamon
- syrup
1/4 c + 2 tb apple butter
1 1/3 c Sliced almonds
Powdered sugar; to serve
MAKE THE FRANGIPANE: In a food processor, add 1 cup
almonds and the sugar and pulse until finely ground. Add
the eggs, butter, and salt, and process to a smooth
paste. Drizzle in the vanilla and Calvados, pulsing to
incorporate. Transfer the mixture to a bowl and chill
for 30 minutes or up to overnight.
Place a rack in the center of the oven and set @
375 F/190 C.
Line a large baking sheet with baking parchment and
lightly oil the paper with nonstick spray. Place the
toasts on the baking sheet and brush both sides
liberally with the cinnamon syrup. Spread each piece on
one side with 1 tablespoon of apple butter followed by
1/4 cup of the almond paste.
Place the remaining 1 1/3 cups sliced almonds into a
shallow dish. Press the prepared toasts into the dish of
almonds to coat the frangipane side with almonds.
Transfer the toasts almond-side-up, to the baking sheet.
Bake until the almonds are golden and the frangipane is
slightly puffed and set but still soft, 18-20 minutes.
Serve warm or at room temperature, dusted with powdered
sugar.
RECIPE FROM:
https://www.saveur.com
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