Blueberry bostock
Say hello to your new favourite breakfast. A cross between French toast and an almond croissant, we've used blueberries, but you can top it with any fruit.
■ Makes ■ Prep 15 mins plus cooling ■ Cook 35 mins
3 tbsp caster sugar
1 strip of pared lemon zest
6 slices day-old brioche or sliced white sandwich loaf
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
Heat the oven to 180C/160C fan/ gas 4 and line a baking tray with baking parchment. Bring the sugar, 3 tbsp water and the lemon zest to a simmer in a small pan. Bubble for 1
