Blueberry bostock

This frugal French recipe is a cross between French toast and an almond croissant, and was invented as a way for French bakeries to use up stale brioche. Top it with any seasonal fruit you fancy. Serve warm with thick crème fraîche and say hello to your new favourite breakfast!

MAKES 6 PREP 15 mins plus cooling COOK 25 mins EASY V

3 tbsp caster sugar

1 strip of pared lemon zest

6 slices day-old brioche or thickly sliced white sandwich loaf (roughly 10cm x 10cm slices) 100g blueberries

50g flaked almonds crème fraîche, to serve (optional) For the frangipane

100g butter, softened

100g caster sugar

75g ground almonds

1 tbsp plain flour

¼ tsp almond extract

1 egg

1 Heat the oven to 180C/160C fan/ gas 4 and line a baking tray with parchment. Put the caster sugar and 3 tbsp water in a small saucepan, and add the lemon zest. Bring to a simmer, bubble for a minute until the sugar has dissolved, then set aside to cool a little.

2 To make the frangipane, beat the butter and sugar together for a few minutes with an electric whisk. Add

the ground almonds, flour, almond extract and egg, and beat for another minute until well combined.

3 Lay the slices of bread on the tray, then brush the syrup over each slice until it’s used up. Divide the frangipane between the slices of brioche and spread right to the edges. Put a handful of blueberries in the centre of each piece, then press as many flaked almonds around the edge of each piece as you can make stick.

4 Bake for 25-30 mins until the frangipane is golden brown. Cool for at least 10 mins before eating, then serve with a spoonful of crème fraîche, if you like.

PER SERVING 637 kcals • fat 35g • saturates 16g • carbs 67g • sugars 37g • fibre 2g • protein 12g • salt 0.9g