Description
Strawberry almond bostock made with buttery brioche brushed with syrup, topped with rich almond cream, fresh strawberries, and toasted sliced almonds for a bakery style breakfast treat.
Ingredients
Scale
- 4 thick slices brioche
- 1 cup fresh strawberries, sliced
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 cup almond flour
- 1 teaspoon vanilla extract
- 1/4 cup simple syrup
- 1/4 cup sliced almonds
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, cream together softened butter and granulated sugar until smooth.
- Add egg and vanilla extract and mix until fully combined.
- Stir in almond flour until a smooth almond cream forms.
- Lightly brush each slice of brioche with simple syrup.
- Spread almond cream evenly over each slice.
- Arrange sliced strawberries over the almond cream.
- Sprinkle sliced almonds evenly on top.
- Bake for 18 to 22 minutes until golden and slightly crisp at the edges.
- Allow to cool slightly before serving.
Notes
- Use slightly stale brioche for best texture.
- Do not oversoak the bread with syrup.
- Bake until edges are golden but center remains soft.
- Best served slightly warm.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 28g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 85mg
Keywords: strawberry almond bostock, almond brioche toast, French bakery breakfast, baked strawberry almond toast