#bostock

Part I: Preparation

Before this glamorous breakfast can be prepared, there are two things you have to make: Jasmine tea syrup and frangipane (almond filling). It’s not complicated; it’s just a little tedious when you’re hungry and expecting this to take less than a half hour to make.

Jasmine Tea Syrup:

2/3 c. water

1/2 c. granulated sugar

1 Jasmine tea bag

In a saucepan, bring water to a boil. Add sugar. Mix until the sugar dissolves. Remove pan from heat and add the Jasmine tea bag. Let it sit for about an hour. Remove tea bag and let the mixture cool completely.

Frangipane:

1/2 c. granulated sugar

1/4 c. butter, softened

3/4 c. almond meal

1 large egg

2 tbsp. all-purpose flour

3/4 tsp. pure almond extract

1/4 tsp. kosher salt

Cream together sugar and butter. Stir in remaining ingredients one-by-one, making sure it is well-incorporated each time.

Part II: Assembling

[Why can’t “assembilation” be a word? It just flows a little better with “preparation.”]

This is the part that everything comes together, and you forgot about the tediousness of Part 1.

For 8 servings:

1 loaf brioche, sliced into 1-inch thick pieces

Jasmine simple syrup (see recipe)

Frangipane (see recipe)

Marmalade or jam, optional

Confectioners’ sugar, optional

Preheat oven to 350F.

Brush Jasmine simple syrup on each slice of brioche, on both sides. Note: I brush it very lightly so it just glistens because I don’t like things too sweet. Spread about 3 tablespoons of frangipane on top of each slice.

Transfer slices to a nonstick baking pan.

Bake for 15-18 minutes or until the frangipane is dark golden colored.

Serve warm with a side of marmalade or jam and a dusting of confectioners’ sugar if desired.