Prepare the pecan cream. In a food processor, pulse together 1 cup pecans, ¾ cup sliced almonds, ½ cup sugar, and ¼ teaspoon salt until the nuts are finely ground. Add 2 eggs and ½ cup butter cut into small chunks and puree until smooth. Chill the pecan cream for at least 1 hour or overnight.

Make the blood orange marmalade. Combine 2 cups of blood orange chunks with 1 teaspoon blood orange zest and ¾ cup sugar in a medium saucepot. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until thickened and syrupy, about 15-20 minutes. Cool.

Combine ¼ cup grapefruit juice with the zest of 1 grapefruit, ¼ cup water, and ¼ cup sugar in a medium saucepot. Simmer over medium-high heat for 5 minutes or until the sugar has melted and the liquid is like a glaze. Cool completely.

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Slice brioche loaf into ¾ – 1 inch thick slices. Brush a generous amount of the grapefruit syrup onto each slice, making sure the syrup soaks through the bread. Spread ⅛-inch thick layer of blood orange marmalade and top with about ¼ cup of the pecan cream. Sprinkle sliced almonds on top. Bake the bostock for 15-20 minutes or until the nuts are golden brown.

Dust powdered sugar on top and serve warm.