Disclosure: This post is sponsored by Aiya Matcha. All images and opinions expressed are solely my own. Thank you for supporting brands that help make Sift & Simmer possible!
It’s 2020! Whoa, that sounds so odd. But here we are, another new year, another decade. I hope you spent the holidays with lots of friends and family and are recharged to start the year.
I can’t wait to share more recipes with you this year — and I’m starting off with Matcha Almond Bostock.
It’s basically toast topped with frangipane, which is a type of thick custard filling that’s made with almonds, butter, sugar and eggs.
So bostock is really just a fancy French toast.
MY MATCHA ALMOND BOSTOCK
This is my version of Matcha Almond Bostock.
Extra thick bread doused in a light almond-infused syrup, baked with a sweet and nutty matcha almond frangipane, and dusted with powdered sugar.
HOW TO MAKE FRANGIPANE
The food processor makes this in a pinch. Throw all the ingredients of the frangipane in and blitz until a thick paste forms.
WHICH TYPE OF BREAD TO USE
I prefer using thick-sliced bread so that the syrup soaks through and almost becomes a cake of sorts, but you can use whatever bread you have on hand. In fact, if you have day-old bread, that will work even better.
HOW TO MAKE MATCHA ALMOND BOSTOCK
This Matcha Almond Bostock is simple to whip up and will most certainly impress your guests. In fact, when I made this — my eldest ate 3(!) in the span of 2 days. He told me to make it again soon. I can’t argue with him — this recipe is a winner. Take it from my son.
- Toast the thick-cut bread in the oven
- Infuse the bread with almond syrup
- Slather the matcha frangipane on each toast
- Sprinkle flaked almond on top
- Bake and dust with powdered sugar
It’s perfect for a weekend breakfast or brunch, and you’ll never want to have regular French toast again. But if you do, you can make my Matcha French Toast. 🙂
OTHER RECIPES YOU MAY LIKE
If you make this recipe, I’d love to see your creations. Tag me @siftandsimmer on Instagram or leave me a comment below!
Matcha Almond Bostock
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 4 slices thick-cut bread day-old is best
Matcha Almond Frangipane
- ½ C ground almond almond flour
- 1 large egg room temperature
- 3 Tbsp granulated cane sugar
- 3 Tbsp unsalted butter room temperature
- 1 Tbsp all-purpose flour
- 1 tsp Aiya Culinary Grade Matcha sifted
- ½ tsp almond extract
- pinch sea salt
Almond Simple Syrup
- ¼ C water
- ¼ C granulated cane sugar
- ½ tsp almond extract
- 2 Tbsp flaked almonds
- powdered sugar
- Preheat oven to 400°F/204°C and line a baking sheet with parchment paper.
- Lay out 4 pieces of bread on the parchment paper.
- In a food processor, make the Matcha Almond Frangipane: add in the ground almond, egg, sugar, butter, flour, matcha, almond extract, and salt. Blitz until the mixture is smooth.
Make the Almond Simple Syrup:
- In a small saucepan, add the water and sugar.
- Bring to a boil and stir occasionally to dissolve the sugar. Add in ½ tsp almond extract. Remove from heat and let cool.
- Using a pastry brush, dab the almond simple syrup on both sides of each slice of bread, ensuring it is saturated.
- Divide the matcha almond frangipane into 4. Evenly distribute the matcha frangipane over the 4 slices of bread. Use an offset spatula to smooth over the tops. Sprinkle the tops with flaked almonds.
- Bake at 400°F/204°C for 13-15 minutes, until lightly golden. Remove from oven and let cool on a rack.
- Dust with powdered sugar. Serve Matcha almond bostock at room temperature.