Lemon Bostock with Roasted Concord Grapes

Ingredients

• For the almond cream:
• 1 3/4 cups sliced almonds, divided
• 1/2 cup sugar
• 1 pinch salt
• 2 large eggs
• 1/2 cup unsalted butter, at room temperature
• 1 tablespoon brandy
• 1/4 teaspoon pure almond extract
• For the simple syrup, roasted grapes, and Bostock:
• 1/4 cup water
• 1/4 cup sugar
• 1 lemon, zested and juiced
• 7 slices best-quality brioche or challah, 1/2- to 3/4-inch thick
• 1 pound Concord grapes, rinsed, patted dry, and split in half with seeds removed
• 2 teaspoons lemon zest
• 2 tablespoons unsalted butter, melted
• 1/2 cup Concord grape jam (I used Santa Cruz Organic brand)

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