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Maple blueberry bostock
Sponsor
Ingredients
Maple simple syrup:
- 1/4 cup pure amber maple syrup (Maple From Canada)
- 1/4 teaspoon almond extract
- 1/4 cup water
Maple frangipane:
- 5 tablespoons unsalted butter, room temperature
- 3 tablespoons dark maple sugar (Maple From Canada)
- 3 tablespoons pure maple syrup
- 1 egg
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 3/4 cup almond flour
- 2 tablespoons all–purpose flour
- 1/2 teaspoon salt
For assembly:
- 6 thick slices of brioche or egg bread
- 1/2 cup blueberry jam
- 1/4 cup sliced almonds
- Fresh blueberries, for serving
- Pure maple syrup, for serving
Directions
- Preheat your oven to 350F and lightly coat a baking sheet with non-stick cooking spray.
- For the simple syrup, combine the maple syrup, almond extract, and water in a small bowl. Whisk well to combine and set aside.
- For the maple frangipane, cream the butter, maple sugar, and maple syrup together in a bowl until smooth. Beat in the egg followed by the almond and vanilla extracts. Stir in the almond flour, all-purpose flour, and salt just until combined and set aside.
- To assemble the Bostock, lightly brush both sides of each slice of bread with the simple syrup. Place the slices down onto your prepared baking sheet leaving a couple inches between each. Spread each slice with a slightly heaped tablespoon of jam followed by a heaping 1/4 cup of the frangipane mixture. Scatter the sliced almonds on top of the Bostock and bake for 15 to 20 minutes or until golden brown.
- Allow the Bostock to cool slightly and serve scattered with some fresh blueberries and a glug of pure maple syrup.
- Leftover Bostock will keep tightly sealed or wrapped at room temperature for two days.
