Gingerbread Challah Bostock

By ltrodrigu

Gingerbread Challah Bostock is like French toast, but better. Leftover challah rounds get dunked in almond syrup and filled with almond frangiapane to make a delicious treat!

Ingredients

• ALMOND SYRUP:
• 1/4 cup leftover challah glaze from Challah d’Épices recipe
• 1/4 cup packed light brown sugar
• 2 tablespoons buckwheat honey
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 5 gratings from whole nutmeg
• 1 cup water
• FRANGIAPANE:
• 3 tablespoons unsalted butter, at room temperature
• 1 tablespoon sugar
• Scant 1/2 cup packed almond paste, broken into teaspoon-size chunks
• 1 large egg
• 1 1/2 tablespoons unbleached all-purpose flour
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• BOSTOCK:
• 3 (2-inch thick) slices stale Challah d’Épices
• 1 teaspoon butter

Preparation

Step 1

ALMOND SYRUP:
In a small saucepan, combine ingredients. Bring to a boil, stirring occasionally with a whisk, over medium heat. Off heat, whisk again to make sure it’s well combined and let cool completely before use. (Syrup can be made up to a week in advance and kept in a sealed container in the refrigerator.)

Preheat oven to 350°F. Set a 10-inch cast-iron skillet inside to heat.

FRANGIAPANE:
In an electric mixer fitted with paddle attachment, beat butter on low speed until smooth and fluffy, 1 minute. Add sugar and mix to incorporate, about 30 seconds.

Increase speed to medium and mix until fluffy, 2-3 minutes. Add almond paste and beat until fully incorporated and mixture resembles torn pieces of Play-Doh, 2-3 minutes. Add egg and continue to beat until incorporated into a smooth paste, 30 seconds.

Reduce speed to low and add flour, spices, pepper and salt, and mix for a few seconds.

Increase speed to medium and mix until mixture looks like a light, creamy frosting, about 30 seconds more. Use a rubber spatula to scrape down sides of the bowl and make sure all flour is thoroughly incorporated.

BOSTOCK:
Using a 2 1⁄4-inch biscuit cutter, cut challah slices into 6 rounds. Dunk each round into cooled almond syrup until fully soaked, then give each round a gentle squeeze to expel excess liquid and place on a large plate. Spread about 2 tablespoons frangipane over each round to create a thick layer. Try not to let frangipane extend over edges of challah.

Remove skillet from oven and add butter, tilting to coat pan. Place challah rounds in pan and return to oven to bake until frangipane begins to harden and turn golden, about 20 minutes. Using a spatula, immediately transfer rounds from skillet to a wire rack to cool.