A delightful idea to repurpose stale bread, inspired by French cuisine. Try out this recipe for a unique sweet breakfast or a perfect snack for a picnic!
Ingredients – syrup
- Orange juice – 125 ml
- Water – 60 ml
- Sugar – 50 g
- Orange – 1 piece
Ingredients – frangipane cream
- Butter – 120 g
- Brown sugar – 120 g
- Egg – 1 piece
- Ground almonds – 120 g
Additional
- Slices of toast bread – 8 pieces
- Rhubarb – 300 g
- Flaked almonds – 4 tablespoons
Preparation
Wash and zest the orange thoroughly. Place all the ingredients in a saucepan and heat over medium heat until the syrup boils and the sugar dissolves.
Cream the softened butter with sugar in a mixing bowl for about 5 minutes until a fluffy cream forms. While continuously mixing, add the beaten egg and ground almonds. The cream should resemble a paste.
Line a baking sheet with parchment paper. Place two slices of toast bread together and arrange them on the sheet. Brush each slice with the orange syrup using a brush. Then, spread frangipane cream and diced rhubarb on each slice. Sprinkle with flaked almonds and bake for about 20-25 minutes until the cream turns golden brown. Remove the finished bostocks from the oven and let them cool slightly before serving.
