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  • Apple Time - 05

    From Dave Drum@1:18/200 to All on Tue Nov 8 14:44:00 2022
    * Originally in: Home_Cooking

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Apple-Cinnamon Bostock (The Ultimate French Toast)
    Categories: Breads, Nuts, Booze, Fruits
    Yield: 6 servings

    MMMMM-------------------------FRANGIPANE------------------------------
    1 c Sliced almonds
    1/2 c Sugar
    2 lg Eggs
    4 oz Unsalted butter; softened
    - slightly
    1/2 ts Kosher salt
    1 ts Pure vanilla extract
    1 tb Calvados or spiced rum

    MMMMM---------------------------TOASTS--------------------------------
    Nonstick spray
    6 sl (1" thick) milk bread,
    - brioche, or another
    - good-quality, enriched
    - white bread; lightly
    - toasted
    1/4 c + 2 tb prepared cinnamon
    - syrup
    1/4 c + 2 tb apple butter
    1 1/3 c Sliced almonds
    Powdered sugar; to serve

    MAKE THE FRANGIPANE: In a food processor, add 1 cup
    almonds and the sugar and pulse until finely ground. Add
    the eggs, butter, and salt, and process to a smooth
    paste. Drizzle in the vanilla and Calvados, pulsing to
    incorporate. Transfer the mixture to a bowl and chill
    for 30 minutes or up to overnight.

    Place a rack in the center of the oven and set @
    375+|F/190+|C.

    Line a large baking sheet with baking parchment and
    lightly oil the paper with nonstick spray. Place the
    toasts on the baking sheet and brush both sides
    liberally with the cinnamon syrup. Spread each piece on
    one side with 1 tablespoon of apple butter followed by
    1/4 cup of the almond paste.

    Place the remaining 1 1/3 cups sliced almonds into a
    shallow dish. Press the prepared toasts into the dish of
    almonds to coat the frangipane side with almonds.
    Transfer the toasts almond-side-up, to the baking sheet.

    Bake until the almonds are golden and the frangipane is
    slightly puffed and set but still soft, 18-20 minutes.
    Serve warm or at room temperature, dusted with powdered
    sugar.

    Yield: serves 6 people

    RECIPE FROM: https://www.saveur.com

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