Bostock is a rich and decadent french pastry made using day old slices of brioche bread brushed with a simple vanilla soaking syrup, topped with jam or marmalade, a rich and easy to make almond cream and crunchy sliced almonds. Make this fancy french toast for the perfect breakfast or brunch treat.
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Why Should You Make This Recipe
I love a wonderfully easy breakfast recipe that comes together in a few easy steps using leftover buttery bread. My Almond Croissants, Croissant French Toast and Brioche French Toast Casserole are just a few I love making when I want an extra special breakfast treat and need to use up some stale bread. This bostock recipe is no exception. Here are a couple reasons I know you’ll reach for this easy almond french pastry over and over again.
- Easy to make, bake and eat: These deliciously sweet and buttery brioche bostock toasts are made with leftover slices of thick brioche bread soaked in a 5 minute simple syrup, almond pastry cream and sliced almonds. All you have to do is mix up some almond filling or frangipane, assemble and bake.
- You love french pastries. Skip the cute little french bakery and make your own french toast pastry the next time you need a freshly baked, almond bostock.
Ingredients
These easy brioche toasts with almond cream require only a handful of simple ingredients to make and you probably already have them in your pantry and fridge.
- Brioche and Almond Filling: Gather day old slices of brioche bread, almond flour, all purpose flour, salt, granulated sugar, unsalted butter, an egg, vanilla extract and almond extract. Add sliced almonds and fruit or fruit jam for topping if you like.
- Simple Syrup: Gather water, sugar and vanilla extract.
Substitutions
This almond bostock recipe is as easy to make as it is delicious. Here are my recommended substitutions if you need them.
- Brioche Bread: The fastest and easiest way to make bostock is to use stale, day old slices of brioche bread. If you don’t have brioche another buttery bread such as sliced croissants or challah bread can work too.
- Almond Flour: Blanched almond flour or almond meal works well.
- Eggs: This recipe has not been tested without eggs.
- Butter: Feel free to use salted butter if needed. Just omit the added salt. For the richest flavor, use a European style butter such as Kerry Gold.
- Granulated Sugar: This recipe calls for granulated sugar. Light brown sugar works well as a substitute. Maple sugar is a wonderful refined sugar free alternative.
- Vanilla and Almond Extract: This gives a lovely flavor boost to the almond filling. Omit if needed or substitute with more vanilla extract.
- Simple Syrup: Feel free to use any flavorings you like. If making this bostock toast with fresh berries, use the juice from the macerated berries in place of the simple syrup.
Variations
- Strawberry Bostock: Add 1 ½ cups fresh sliced strawberries into a bowl with ? cup water and 3 tablespoons sugar. Mix well to combine and allow the berries to macerate for about 30 minutes. Stir every 5 - 10 to encourage the juices to release. Strain the berry juice into a bowl, stir in 1 ½ teaspoons vanilla extract. Set the sliced strawberries aside for now. Use the sweetened strawberry juice in place of the simple syrup. Top the frangipane with the reserved sliced strawberries and sliced almonds. Bake as directed in the recipe.
- Jam or Marmalade Bostock: Add 1 tablespoon of your jam of choice or marmalade onto each of the syrup soaked slices of bread before topping with the almond paste. Follow the rest of the recipe as directed.
- Almond Paste: Cream 6 oz. of almond paste with 2 tablespoons of sugar and 2 room temperature eggs until mostly smooth. Use this in place of the almond frangipane.
- Pistachio or Hazelnut Paste: Rather than use almond flour to make the frangipane, use raw pistachios or hazelnuts ground into a flour like consistency or use 1 cup of pistachio flour or hazelnut flour.
- Other simple syrup flavors: Rather than using vanilla to flavor the simple syrup, feel free to add 1 tablespoon of rum, 1 teaspoon of rum extract, ¼ teaspoon orange flower water, or replace 2 tablespoons of water with 2 tablespoons lemon juice.
How To Make
Learn how to make bostock in a few easy steps.
- Preheat the oven to 350 F (177 C). Line 1 - 2 baking sheets with parchment paper. Set aside for now. Make the simple syrup. Pour the water and sugar into a saucepan. Bring the water and sugar to a simmer over medium heat until the sugar dissolves. This takes about 5 - 6 minutes. Remove the pan from the heat, stir in the vanilla extract until well combined. Pour the syrup into a heat safe bowl or cup to cool to warm or room temperature before using in the recipe.
- Make the almond pastry cream. In the bowl of a stand mixer fitted with paddle attachment cream the butter and sugar together until creamy. Scrape the sides and bottom of the bowl if needed. On low mix the almond flour, flour and salt until smooth and well combined. On low, mix in the egg and extracts until smooth and well combined.
3. Slice the day old brioche bread into ½ inch (2 cm) thick slices. Place them on the prepared baking sheet. Brush both sides of each slice of brioche toast with the cooled simple syrup. If using jam, top with slice with 1 tablespoon (15 ml) jam or preserves. Then spread 2 tablespoons of the almond paste filling on top of the soaked and jam (if using). Top the almond cream with sliced almonds. If you would like to add fresh berries, make sure to do so first and then add the sliced almonds.
4. Bake the bostock pastry for 18 - 22 minutes or until the almond filling is set and golden brown. Cool the almond creamy toasts on the baking sheet for 5 minutes. Dust with powdered sugar and serve.
How To Store, Make Ahead and Serve
- Store: Transfer any leftover almond bostock toasts in an airtight container in the at room temperature the day they are made or in the fridge for up to 2 days. These french toast pastries are best enjoyed the same day they are made.
- Make Ahead: Prepare the simple syrup and store in the fridge for up to one week. Prepare the almond frangipane or almond filling and store in the fridge for up to one week. The almond filling can also be stored in the freezer for up to three months. Make sure to thaw the filling to room temperature before using.
- Serve: Bostock is lovely when served with a dusting of powdered sugar. However, if you feel like making these almond french toast pastries really decadent, I suggest adding a scoop of Mascarpone Frosting or Strawberry Glaze to the top right before serving.
M’s Expert Tips
- Use day old bread: Fresh bread always tastes amazing, but for this bostock recipe, it’s best to use days old bread. Older bread cuts better and has a sturdier surface for the filling. Don’t worry about the baked bostock being dry, the simple syrup returns moisture into the bread.
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly and easily resulting in a smoother almond paste filling.
- Serve with a dusting of powdered sugar. A light dusting of powdered sugar really makes these bakery style croissants look even more bakery worthy.
FAQs
I love enjoying this french pastry warm right after baking. Bostock can also be enjoyed room temperature as well, but tastes best warm.
Bostock is made using stale slices of brioche brushed with a simple syrup or with jam or marmalade, topped with almond cream or frangipane. The pastry is then baked until golden brown.
Other Day Old Bread Recipes
If you try this Bostock recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
Bostock Recipe
Equipment
- 1 sauce pan or small pot
- 1 heat safe bowl
- 2 baking sheets
- 2 sheets parchment paper
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 small (1 tablespoon, 15 ml) sized cookie scoop optional
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
Ingredients
Simple Syrup
- ¼ cup (60 ml) water
- ¼ cup (50 g) sugar
- 2 teaspoons (10 ml) vanilla extract
Brioche and Almond Cream
- 6 tablespoons (85 g) unsalted butter, room temperature
- ½ cup (100 g) sugar
- 1 cup almond flour
- 2 tablespoons (15 g) all purpose flour
- ¼ teaspoon salt
- 1 large egg, room temperature
- 2 teaspoons (10 ml) almond extract
- 1 teaspoon vanilla extract
- 8 slices brioche bread
Suggested Toppings
- ½ cup (120 ml) jam, preserves or marmalade optional
- ½ cup sliced almonds
- ¼ cup (30 g) powdered sugar
Instructions
- Preheat the oven to 350 F (177 C). Line 1 - 2 baking sheets with parchment paper. Set aside for now.
- Make the simple syrup. Pour the water and sugar into a saucepan. Bring the water and sugar to a simmer over medium heat until the sugar dissolves. This takes about 5 - 6 minutes. Remove the pan from the heat, stir in the vanilla extract until well combined. Pour the syrup into a heat safe bowl or cup to cool to warm or room temperature before using in the recipe.¼ cup (60 ml) water, ¼ cup (50 g) sugar, 2 teaspoons (10 ml) vanilla extract
- Make the almond pastry cream. In the bowl of a stand mixer fitted with paddle attachment cream the butter and sugar together until creamy. Scrape the sides and bottom of the bowl if needed. On low mix the almond flour, flour and salt until smooth and well combined. On low, mix in the egg and extracts until smooth and well combined.6 tablespoons (85 g) unsalted butter, room temperature, ½ cup (100 g) sugar, 1 cup almond flour, 2 tablespoons (15 g) all purpose flour, ¼ teaspoon salt, 1 large egg, room temperature, 2 teaspoons (10 ml) almond extract , 1 teaspoon vanilla extract
- Slice the day old brioche bread into ½ inch (2 cm) thick slices. Place them on the prepared baking sheet. Brush both sides of each slice of brioche toast with the cooled simple syrup. If using jam, top with slice with 1 tablespoon (15 ml) jam or preserves. Then spread 2 tablespoons of the almond paste filling on top of the soaked and jam (if using). Top the almond cream with sliced almonds. If you would like to add fresh berries, make sure to do so first and then add the sliced almonds.8 slices brioche bread, ½ cup (120 ml) jam, preserves or marmalade, ½ cup sliced almonds
- Bake the bostock pastry for 18 - 22 minutes or until the almond filling is set and golden brown. Cool the almond creamy toasts on the baking sheet for 5 minutes. Dust with powdered sugar and serve.¼ cup (30 g) powdered sugar
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