Vanilla Rum Bostock

Vanilla Rum Bostock
Makes 4 to 6

VANILLA RUM SYRUP
•    1/4 cup water
•    1/4 cup granulated sugar
•    1 tsp vanilla extract
•    2 tbsp spiced rum

ALMOND CREAM
•    3/4 cup ground almonds
•    1 cup sliced almonds
•    1/2 cup granulated sugar
•    2 large eggs at room temperature
•    1/2 cup unsalted butter
•    Pinch of salt

TOASTS
•    6 slices brioche or other chewy enriched bread such as challah, Hawaiian, or potato – each about 1/2 inch thick
•    Powdered sugar for dusting

Combine the water, sugar, and vanilla extract in a small saucepan. Bring to a simmer over medium-high heat, stirring constantly. Remove from heat when the sugar has dissolved. Stir in the rum and let cool to room temperature.

To make the almond cream, combine the ground almonds, sugar and salt in a food processor and pulse until combined. Add eggs and butter and process to form a fluffy paste. Transfer to a bowl and refrigerate, covered, for at least 1 hour or up to 3 days.

Preheat the oven to 400°F. Arrange your toasts on a baking sheet. Brush each toast with the syrup until thoroughly soaked through. Spread almond cream on top and sprinkle with sliced almonds. Bake until deep golden brown, 15 to 20 minutes. Serve dusted with powdered sugar.