Fig Pistachio Bostock
Best described as a cross between a croissant and French toast, this fig pistachio bostock is a sweet treat that is best enjoyed warm, fresh from the oven.
- 6 slices thick brioche, preferably day old
- fig jam
- pistachio spread
- sliced figs
- sliced almonds
- 1 cup roasted pistachios, salted
- ½ cup granulated sugar
- ⅔ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 Tablespoon milk
- 2 Tablespoons all-purpose flour
Preheat oven to 350°F. Line baking sheet with parchment paper or nonstick silicone mat. Arrange brioche slices on baking sheet.
Spread about ½ tablespoon of fig jam over bread. Top with 2 tablespoons of pistachio spread. Arrange sliced figs on top, followed with sliced almonds. If desired, drizzle honey over the top.
Bake for 20-25 minutes until almonds are golden, bread is toasted, and pistachio spread has formed a crust. Transfer bread to wire rack to prevent bottom from getting soggy. Serve warm, or at room temperature.
In a food processor fitted with the blade attachment, pulse together pistachios and half of the sugar until nuts are finely ground. Transfer to a small bowl and set aside.
In the same food processor, process together softened butter, remaining sugar, egg, vanilla, milk, and flour until smooth. Scrape down bowl as needed to ensure thorough mixing. Add reserved ground nut mixture. Pulse until thoroughly combined.
Use pistachio spread immediately, or store in an airtight container in the fridge for up to a week. Allow to soften to room temperature before use. Nut oils and butter may separate. Simply stir back together until homogenous.
- I used salted, roasted pistachios to make the pistachio spread.
- In place of fig jam, feel free to substitute in other fruit jam or preserves. Orange marmalade is also a great option.
- If making pistachio spread ahead of time, allow it soften and come to room temperature before use. Stir up the spread until it soft, pliable, and creamy. Otherwise, you will have a difficult time spreading cold pistachio spread on the brioche bread.