Bostock Brioche – French Almond Pastry

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!

And this is how it’s done!

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Recipe: Bostock Brioche – French Almond Pastry

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!
Prep Time 0 minutes
Cook Time 15 minutes
Baking time 25 minutes
Total Time 40 minutes
Course brioche
Cuisine french
Servings 10 slices

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.
    Die Madelcreme auf den Briochescheiben verteilen.
  • 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.
    Die Beeren auf der Mandelcreme verteilen und mit Mandelblättchen bestreuen.
  • Bake the slices for 20 to 25 minutes. The almond cream should be set in the centre and lightly browned at the edges.
    Bostock – Mit Mandelcreme überbackene Briochescheiben auf einem Gitter.
  • Bon appétit!
Keyword brunch recipe, leftovers

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Baked brioche slices

Hey, so happy you’re here! 🧡

 

I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

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