A delicious idea for using stale bread, inspired by French cuisine. Try this recipe for a unique sweet breakfast or the perfect snack for a picnic!
Ingredients
Orange syrup
- Orange juice – 125 ml
- Water – 60 ml
- Sugar – 50 g
- Orange – 1 piece
Frangipane cream
- Butter – 120 g
- Brown sugar – 120 g
- Egg – 1 piece
- Ground almonds – 120 g
Additional
- Slices of toast bread – 8
- Rhubarb – 300 g
- Flaked almonds – 4 tablespoons
Preparation
Thoroughly wash the orange and grate its zest. Place all ingredients in a saucepan and heat over medium heat until the syrup boils and the sugar dissolves.
Beat the softened butter with sugar in a mixing bowl for about 5 minutes until fluffy. While still mixing, add the beaten egg and ground almonds. The cream should resemble a paste.
Line a baking sheet with parchment paper. Fold the slices of toast bread in pairs and place them on the baking sheet. Brush each slice with the orange syrup using a pastry 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 is golden brown. Remove the finished bostocks from the oven and let them cool slightly before serving.
