Ready In50 min

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Inspired by bostock, the French pastry of syrup-soaked brioche baked with almond cream (frangipane), and buttery British bakewell tart filled with raspberry jam and frangipane, this easy breakfast treat takes the best of both. Its creamy mix of almond flour, butter, sugar and eggs comes together in minutes and can be prepared ahead. Spread it along with raspberry jam (or any favorite flavor) on store-bought brioche, sprinkle with almonds and bake until golden. Slice and lay out the brioche the night before, since the toasts are even better made with slightly stale bread, so all that’s needed to do in the morning is assemble the toasts while the oven heats.

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Yield:12 servings

1 (14- to 16-ounce) brioche loaf, cut into 12 (about ¾-inch-thick) slices

6 tablespoons/85 grams unsalted butter, at room temperature

⅓ cup/67 grams granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ teaspoon almond extract

1 ¼ cups/140 grams almond flour

¼ teaspoon kosher salt

¾ cup/225 grams raspberry jam

¾ cup/71 grams sliced almonds

Powdered sugar (optional), for dusting

Ingredient Substitution Guide

Nutritional analysis per serving (12 servings)

40 grams carbs; 64 milligrams cholesterol; 347 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 17 grams fat; 3 grams fiber; 193 milligrams sodium; 8 grams protein; 17 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Step 1

Arrange the brioche slices between 2 rimmed sheet pans. Set aside while you prepare the frangipane or, even better, set aside to dry out overnight. 1.

Step 2

Make the frangipane: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), beat the butter and sugar on medium speed until pale and fluffy, 1 to 2 minutes. 1.

Step 3

Scrape down the sides of the bowl. Add the eggs, vanilla extract and almond extract, and beat on low until combined, about 1 minute. (It’s OK if it looks lumpy or curdled, as it will smooth out in the next step.) 1.

Step 4

Scrape down the sides of the bowl again. Add the almond flour and salt, and beat on low speed until just combined, about 30 seconds. Use a spatula to scrape the sides and bottom of the bowl to finish mixing everything until fully combined and smooth. (See Tip.) 1.

Step 5

Heat the oven to 375 degrees with a rack in the top third and the bottom third. Spread each slice of brioche with about 1 tablespoon of raspberry jam. Divide the frangipane among the slices (about 2 tablespoons each) and spread to almost completely cover the jam. (Don’t worry if a little jam gets mixed into the frangipane in the process.) Sprinkle the sliced almonds evenly over the tops of the slices. 1.

Step 6

Bake, rotating the pans and switching racks halfway through, until the toasts are golden brown, about 20 minutes. Let cool for at least a few minutes before serving warm or at room temperature. Dust with powdered sugar, if desired. The toasts are best the day they’re baked, but leftovers can be refrigerated in an airtight container for up to 2 days. Reheat in a 350-degree oven for 5 to 10 minutes. 1.

Tip

The frangipane can be refrigerated in an airtight container for up to 1 week or frozen for up to 2 months. Let it thaw in the refrigerator overnight. Before using, let it sit at room temperature while the oven heats to make it easier to spread.

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