Mediterranean Bostock: baked brioche with pistachio crème, honey, and figs.

This post is going to be figgin’ delicious! HA! Get it?….ahem. As you probably have seen in your various social feeds, figs are in full force right now, popping out everywhere, from shakes to pies and upside down cakes. I don’t know what it is about them that just makes us instantly drool – they look like the fruit of the gods no? (along with pomegranate and grapes!). They are oh so romantic…hence the moody photos.

So anyways, while browsing through one of my favourite food mags (read: Bon Appétit) I found this recipe to make a bostock, which is basically a super charged french toast – actually it’s better than french toast! The original french bostock recipe is loaded with almonds, but for this twist, I added some pistachios which makes it a bit more mediterranean.

Perhaps you can even add a scoop of greek yogurt on top or froyo! Now that’s a healthy breakfast to get your day started! (why you look at me like that?!).

Get the full recipe after the jump

Mediterranean Bostock: baked brioche with pistachio crème, honey, and figs

Serves 4-6

Ingredients:

- 1/2 cup pistachios, roasted
- 4 tablespoons unsalted butter, soft 1 tablespoon extra for brushing
- 1/4 cup honey
- 1 large egg 1 more for brushing
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
- Brioche loaf (challah bread works too)
- 8-10 large figs, quartered

Instructions:

PISTACHIO CREME:
1. Preheat the oven at 350F
2. In a blender or food processor, pulse the roasted pistachios until they become a fine meal.
3. In a medium bowl, beat the 4 tablespoons of soft butter and the honey until they’re light and fluffy, it may look like it splits but after a few minutes it’ll come back together. Then add the 1 egg, flour, baking powder, salt, and pistachio meal and mix just until it comes together. Set aside

ASSEMBLE:
- Cut nice thick slices of brioche and place them on a baking pan with parchment paper.
- Lightly brush the top and sides of the bread with the extra egg.
- Spoon a big dollop of the pistachio cream and spread it all over the top of the bread slice.
- Add figs on top and brush them with a bit of the extra melted butter.
- Drizzle honey all over the bread
- Bake in the oven for around 25 minutes until figs are soft and juicy and the pistachio creme looks golden brown.

Let them cool for a bit and then dig in!! Figs always taste their best when they’re warm.

NOTE: You could also brush the figs with a bit of rum, it’ll add a nice boozy touch to it!

Now if you excuse me there are a few slices left from the photos so I’m gonna murder them. Bye.

CREDIT:
Photos and Styling: Artful Desperado