Rhubarb, orange and coconut bostock

Invented most likely as a way to use up old brioche, bostock is one of my favourite bakes, and a great breakfast alternative to french toast.

A few hours (and ideally a day) before you want to make the bostock, poach the rhubarb. Put the pieces in a medium saucepan with the sugar and zest. Measure the orange juice into a jug, then top it up with water to make 200ml. Add the liquids to the pan, bring to a simmer, cook for five minutes, then take off the heat and leave to cool in the pan. Cover and refrigerate.

Heat the oven to 180C (160C fan)/ gas 4. Lay the brioche slices in a baking tray. Carefully lift the rhubarb pieces out of their poaching liquid and on to a plate. Using a pastry brush, brush the rhubarb liquid all over the brioche, soaking the slices liberally, but not too much – I had a little leftover syrup, which I merrily knocked back like a shot of tequila; you could be more refined, though, and pour it over yoghurt, say.

In a large bowl, use a handheld electric mixer to beat the coconut, sugar, butter and salt until well combined. Add the egg and beat again until you have a thick, grainy paste. Divide this between the four soaked brioche slices and spread it out right to the edges. Top with the rhubarb pieces, then bake for 20-25 minutes, until golden brown.

In the last few minutes of baking, pop the marmalade and a splash of water in a small saucepan and bring to a boil. Once the bostock come out of the oven, glaze them liberally with the hot marmalade mixture, then leave to cool. Scatter over the pearl sugar and serve.