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Nutella Bostock Brioche Loaf Toasties
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Nutella Bostock

Prep: 40 Serves: 4

The sweet, nutty flavours of the frangipane and Nutella

Nutella, frangipane, golden brioche and tangy berries come together to make this delicious chocolatey take on a traditional Bostock.

A classic French pastry, Bostock was created as a way to use up day-old brioche. Soaked in syrup, generously smothered in frangipane and baked until it’s crispy on top, Bostock is a delicious cross between French toast and an almond croissant.

To change up this traditional pastry, we have added a chocolatey twist to the Bostock recipe. With a generous helping of Nutella and another slice of Brioche Loaf we have created this Nutella Bostock sandwich that is perfect for anytime of the day, whether you want a sweet treat for breakfast or something to go with your afternoon tea.

Ingredients

8 slices of St Pierre Brioche Loaf
Nutella
1 egg
100g caster sugar
100g ground almonds
100g butter
Flaked almonds
Icing sugar
1 tbsp mascarpone
Your favourite berries

Method

  1. Preheat the oven to 180°C or 160°C with a fan
  2. Cream together the sugar and butter together for 5 minutes and then add the egg and mix until smooth. Once you have a smooth mixture, and in the ground almonds and mix to create a frangipane
  3. Spread the frangipane over 4 slices of the Brioche Loaf, sprinkle on some flaked almonds and pop in the oven for 15 minutes
  4. Take the other 4 slices of Brioche Loaf and spread generously with Nutella before popping on top of the slices in the oven and bake for a further 15 minutes
  5. Whilst the Nutella Bostock is cooking mix a tablespoon of Nutella with a tablespoon of mascarpone
  6. Once cooked, serve your Nutella Bostock with a sprinkle of icing sugar on top, your chocolate mascarpone mix and your favourite berries

Bon appétit!

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