Bostock

Almond Cream - 1/4 cup

Brioche - 8 slices

Orange juice - 1/2 cup

Vanilla extract - 1/4 tsp

Orange Marmalade - 1/2 cup

Almond cream - 1/4 cup

Sliced Almonds - 2 oz

Arrange brioche slices on a 13- by 18-inch rimmed baking sheet lined with parchment.

In a small bowl, whisk orange juice and vanilla extract to combine. Brush both sides of 1 slice of brioche with orange juice mixture.

Using an offset spatula, spread 1 tablespoon orange marmalade evenly across brioche.

Top with about 3 tbsp. almond cream, spreading evenly from side to side to cover bread. Garnish with sliced almonds.

Repeat with remaining brioche slices.

Bake until almond cream is a light golden brown and just firm to the touch, about 20 minutes. Let cool for 5 minutes. Serve warm or at room temperature and dust with confectioners’ sugar, if desired.