During this time of uncertainty with no end in sight, we’re going to cook with all the ingredients we have. The normal, the random, and those forgotten impulse buys we made a month ago. This is quarantined cooking.

Grocery shopping currently results in several overstocking buys. Bread, if you can find it, is one of those items as well as fresh fruits and vegetables. The consequence though is we buy too much for just ourselves or the few we’re quarantined with and cannot use everything before it expires. Bostocks, the inspiration for French toast, are a great way to use almost expired or stale bread and apples that have lost their firmness. Brioche is traditionally used for bostocks but any bread will work as long as it’s cut thick. If you don’t have apples, you can substitute the fruit for any stone fruit or oranges. Bostocks are great for breakfast or delicious for dessert with a nice glass of wine, port, or whiskey. ––Justin Burke

Apple Bostocks 

Ingredients
1 loaf of brioche, sliced 1” thick
Simple syrup (1 cup sugar, 1 cup hot water)
Frangipane (recipe below)
2-3 granny smith, pink lady, or gala apples, cored and sliced
1 cup apricot jam (or marmalade)
1 tablespoon water
Powdered sugar
Sliced almonds (optional)

Directions 

1. Preheat the oven to 350 degrees and line a sheet tray with parchment paper or silicone baking mat. 
2. Dip each sliced side of the bread in the simple syrup to coat evenly, making sure not to soak the bread, and arrange on the prepared sheet tray. 
3. Using a small ice cream scoop, or spoon, portion frangipane on the top of each slice of bread (be generous). Spread the frangipane with an offset spatula or a knife. 
4. Bake for 5 minutes or until the frangipane has started to melt and the edges are turning light brown. Make sure not to bake too long or the frangipane will caramelize and not adhere to the apples. 
5. Meanwhile, in a glass bowl, microwave the jam and water for 30 seconds. Whisk together and set aside. 
6. Remove bread and carefully arrange three apples per slice of bread on top of the frangipane fanned out, or any preferred pattern. Return to the oven and bake until the frangipane is golden brown and has puffed up. About 5-10 minutes. 
7. Let the baked bread cool for 5 minutes. Using a pastry brush, brush the tops of the bread with the warm jam making sure to coat the apples, frangipane, and exposed side of the bread. 
8. Sprinkle the sliced almond on the bostocks and sift the powdered sugar on top of the bostocks to coat evenly. Serve warm. 

Frangipane ingredients 

1 cup almond flour
½ cup unsalted butter, room temperature
½ cup sugar
2 eggs
4 teaspoons all-purpose flour
1 teaspoon vanilla extract
Pinch of salt

Frangipane directions 

1. Using a stand mixer with the paddle attachment, cream together the butter and sugar on medium speed for 2 minutes, or until light and fluffy. 
2. Add almond flour and mix on medium until fully incorporated. Stop the mixer and scrape down the sides of the bowl.
3. On low speed, add the eggs, flour, vanilla, and salt and mix until combined. Use immediately or store in an airtight container in the refrigerator for up to one week. 

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