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Almond Butter Bostock

[Photograph: Lee Zalben]

Bostock is a traditional French recipe which transforms day-old brioche into something nutty and wonderful. Sort of how we Americans make french toast, only more French and without the eggs. Its strong almond flavor pairs really well with coffee, tea, and hot chocolate.

This is a fairly straightforward recipe that doesn't require a lot of advanced skills but does have a lot of steps. I've replaced the orange extract/liqueur and almond paste that is typically used in this recipe with orange juice and almond butter, which we're all a little more likely to have in our homes.

Please note that while the photos depict parchment paper on the baking sheets, this is not recommended as it does not promote as much caramelization on the bottom of the bread. If you want to line your baking sheet for easier cleanup, use foil!

About the author: Lee Zalben was a PB&J-loving kid that grew up to be the founder and president of Peanut Butter & Co., which began as a Greenwich Village sandwich shop serving nothing but peanut butter sandwiches and expanded to include the now-famous line of all natural flavored peanut butter. Lee is a graduate of Vassar College and enjoys traveling the world in search of interesting foods made with peanuts, tree nuts, and seeds. When he's not working, eating, flying or writing, he enjoys scuba diving and training elephants.

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