Bostock Recipe
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.
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
Notes
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.
See the Variations section of the blog to make Bostock with fresh fruit, with other types of nuts or flavored simple syrups.
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