My family is split on what to do with leftover challah. There's very strong support for making French Toast. Some prefer to keep it for dips or sandwiches the next day. And I just decided to throw in another option after finding this recipe: Bostock. I found this recipe accidentally but had a feeling I'd enjoy it since I'm a huge fan of marzipan and almond paste. This would work great with leftover brioche or challah. These sliced of almond paste topped challah are somewhere in between crispy and moist and are a fun addition to the leftover bread department.
Adapted from David Lebovitz
6 tablespoons water
2 tablespoon kirsch, amaretto or rum (can also use vanilla extract)
6 slices of brioche or challah, cut in to 1/2" slices
6 ounces almond paste
2 large eggs, room temperature
a few drops almond extract (optional)
1/2 - 3/4 cup sliced almonds
powdered sugar
In a small saucepan, heat 3 tablespoons of sugar and the water. Stir until the sugar has dissolved. Remove from heat and stir in your liquor of choice.
Preheat your oven to 425F/220C. Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer, combine the almond paste, eggs, 2 tablespoons sugar and almond paste (if using). Beat at medium-high until smooth, but avoid whisking. Some small lumps are OK.
Brush both sides of each slice of bread with the sugar and water mixture. Make sure the bread is saturated all the way through. If you have smaller slices of bread you may not need all of this mix. Place each slice on the prepared baking sheet. Evenly distribute the almond paste mix between the slices. Sprinkle with slices almonds.
Bake until the Bostock is well browned. This can take anywhere from 6 to 12 minutes. Once browned, remove from the oven and sprinkle with powdered sugar. Serve warm or room temperature.
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