Roman Reign
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I love almond flavoring like you would not believe. When I had Almond Bostock (toasted brioche painted with almond syrup and almond slices) made by Julie Busch from Apple Annie's, I was in heaven. Lucky for me, Julie provided me with a large quantity of almond bostock that I turned into a bread pudding. Serve with Creme Brandy Anglaise. Enjoy this incredibly simple recipe; I know I did! Ingredients:
Butter or butter spray. Preheat the oven to 350 degrees. Butter a 9 x 13 inch pan (I prefer glass). In a large bowl, whisk together the milk, eggs, and sugar. Add the cubed bostock and allow to soak for at least 10 minutes. After 10 minutes, pour the mixture into the buttered pan. Bake for about 30 minutes or until the center no longer jiggles when you move the pan. Allow to cook for 15 minutes before serving. Serve with creme brandy anglaise.
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