Here’s to spring in Colorado! Skip setting the table and take your meal to go; a picnic with the kids means your only mealtime distractions are chirping birds and sunny skies. Add this sweet brunch dish from Denver’s Rebel Bread to your picnic basket (or reusable grocery bag, no judgment) for scrumptious al fresco dining.

Blackberry Almond Challah Bostock 

These bostocks (a kind of fancy toast) are made on Rebel Bread’s Challah Sandwich Loaf, but any sweet and fluffy loaf bread (including leftovers you need to use up) will work.

Ingredients:

• Rebel Bread Challah Sandwich Loaf
•  8-ounce jar of blackberry jam (or your favorite jam)
•  Frangipane (recipe below)
•  2 cups sliced almonds
•  ¼ cup powdered sugar
•  1 teaspoon ground cinnamon

For frangipane:

•  1 stick unsalted butter
•  ½ cup + 1 tablespoon granulated sugar
•  4 eggs
•  1¼ cup almond flour
•  ¼ cup all purpose flour
•  1 teaspoon vanilla extract

Directions:

1. To make the frangipane (a soft, spreadable custard), measure all the ingredients and leave out until they are at room temperature.
2. Beat the butter in a medium mixing bowl until soft, then add the granulated sugar and mix until creamed. On low speed, add the eggs gradually, and scrape as needed.
3. Add the almond flour and all purpose flour at once; mix to incorporate.
4. Add the vanilla and mix until incorporated and smooth. Store in an air tight container in the fridge for up to one week, or freeze for a few months.
5. Use a bread knife to cut the loaf into 1-inch slices, and lay them on a parchment-lined baking tray.
6. Spread jam across each slice, then dollop a heaping tablespoon of frangipane on top. Use a knife or spatula to create an even, marbled layer. Sprinkle the top of each slice with a layer of sliced almonds.
7. Place the finished bostocks on a baking sheet and refrigerate for at least 15 minutes, or up to overnight. Tip: You can assemble these ahead of time and have them ready to bake from your fridge or freezer.
8. Bake at 325 degrees for 16 to 20 minutes until the frangipane in the middle has set (it should be soft but cooked through).
9. Allow the bostocks to cool, then pack in a single layer in a plastic container or wrapped in plastic on a sheet tray to prevent them from getting soggy. Mix cinnamon and powdered sugar together and bring along to dust the pastries before serving.

10 Great Metro Picnic Spots: 

•  Alamo Placita Park, Denver
•  Barnum Park, Denver
•  Washington Park, Denver
•  Great Lawn Park, Denver
•  Sand Creek Park, Aurora
•  Westlands Park, Greenwood Village
•  Robert F. Clement Park, Littleton
•  Carpenter Park, Thornton
•  Eben G. Fine Park, Boulder
•  Parfet Park, Golden