Bo-what?! Bostock is a French pastry. The concept is similar to French toast, except that the bread for Bostock is not fried in a pan. The brioche slices are soaked in syrup, spread with jam and topped with an almond paste. If you ask me: much better than French toast!
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Bostock – Leftover recipe for stale brioche
Stale brioche is best for this, as the slices can then absorb the syrup better. Bostock is a perfect way to use leftover brioche or toast. I used this French butter brioche with sourdough. The only disadvantage is that sourdough brioche stays fresh longer than brioche with yeast. That’s why I had to wait a few days longer before I could transform them into Bostock. But there are worse things!
A summery brunch idea
Bostock is quick to make: The pastry is on the breakfast table in less than 30 minutes. For the basic recipe, all you need is stale brioche, syrup, jam and fangipane, a French almond paste made from equal parts butter, sugar, ground almonds and egg. Bostock is particularly delicious when topped with seasonal fruit. Fresh berries, rhubarb or peaches provide a great contrast to the sweet almond cream. Happy baking!
Helpful tools – My recommendations
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- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
- A cooling rack* for bread, rolls and waffles.
- A sharp bread knife*.
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Recipe: Bostock Brioche – French Almond Pastry
Ingredients
Frangipane – French almond cream
- 75 g ground almonds
- 75 g butter
- 75 g sugar
- 1 egg
- 1 tbsp. rum optional
Other
- 10 slices brioche stale
- 75 g elderflower syrup or other syrup
- 50 g blackberry jam or other jam
- sliced almonds
- blackcurrants or other fruits
Instructions
- Preheat the oven to 180 degrees.
- To make the French almond paste, mix all the ingredients with a whisk to form a homogeneous texture.
- Cut the brioche into slices about 1.5 centimetres thick.
- Place the slices on a baking tray and brush generously with the syrup.
- Then spread with a thin layer of jam.
- Spread the almond paste over the brioche slices and smooth out. Leave a small gap at the edge because the almond cream will spread during baking.
- Spread the berries over the almond cream and sprinkle with sliced almonds.
- Bake the slices for 20 to 25 minutes. The almond cream should be set in the centre and lightly browned at the edges.
- Bon appétit!
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