Pear and Cranberry Bostock

November 30, 2019
Photo by Riley Wofford
Author Notes

Leftover cranberry sauce is the perfect compliment to nutty frangipane in this brioche breakfast treat. Bake with thinly sliced pears and top with a dusting of confectioners' sugar and chopped pistachios. —Riley Wofford

  • Prep time 15 minutes
  • Cook time 25 minutes
  • Serves 4
  • 1/2 cup blanched almonds, toasted
  • 1/2 cup granulated sugar
  • 4 tablespoons unsalted butter, room temperature
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 4 1-inch thick slices brioche
  • 1/2 cup leftover cranberry sauce
  • 1 ripe pear, halved, cored, and sliced
  • Confectioners' sugar and chopped pistachios, for serving
In This Recipe
  1. Preheat oven to 375°. In the bowl of a food processor, pulse almonds and sugar until finely ground. Add butter, egg, vanilla, and salt; pulse to combine.
  2. Place brioche slices on a parchment-lined rimmed baking sheet. Spread 2 tablespoons cranberry sauce over each slice, then divide frangipane between slices, spreading to cover; fan pears over frangipane. Bake until golden brown, puffed, and set, 20 to 25 minutes. Dust with confectioners' sugar and sprinkle with pistachios.

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