Every one of us has probably had French Toast at one time or another. How would you like to learn about a stepped-up version? It is actually easier to make; an excellent make-ahead brunch option, and is so delicious that it will become a staple for your holiday breakfast menu. You will love Bostock (pronounced ‘bow-stuck’). It is also known as the “Better Than French Toast” breakfast pastry. It is offered at the best patisserie shops in Paris so it must be special.
The Ultimate Breakfast Pastry – Bostock
The Ultimate Breakfast Pastry – Bostock
CHEF TALK: I have adapted this recipe from Anna Olson’s Bostock & Classic Strawberry Jam recipe from Bake with Anna Olson on Food Network Canada. I have opted to use brioche buns available in most grocery stores. Sliced in half, these buns are perfect little rounds which provide an ideal portion for this breakfast pastry. There is no need to butter the brioche before toasting – the bread is already rich enough. Since the Almond Frangipane Filling is gluten-free, a gluten-free bread can be utilized to provide an all gluten-free option. I usually make a large quantity and freeze it to use for Bostock, jam tarts or galettes. Try your favourite jam for your Bostock – strawberry, raspberry jam (a family favourite), or apricot. All versions are delicious! This is the perfect breakfast or brunch dish to make ahead and pop into the oven as your guests arrive.
INGREDIENTS:
Almond Frangipane Filling:
- 5 Tablespoons (75 g) unsalted butter, at room temperature
- 1/3 cup (70 g) granulated sugar or organic cane sugar
- 1 large egg
- Pinch of salt
- 2 teaspoons vanilla extract or vanilla bean paste
- ½ teaspoon almond extract
- ¾ cup (90 g) ground almonds
- ½ teaspoon orange zest, optional
__________________ - 6 thick slices of day-old brioche, egg bread, or 3 brioche buns, or gluten-free bread option
- 2/3 cup (160 ml) strawberry or raspberry jam
- ¼ cup (25 g) sliced almonds
Garnish:
- Icing sugar, for dusting
- Slice of orange and half of a strawberry
METHOD:
- Preheat the oven to 350°F/180°C and line a baking tray with parchment paper.
- Lay the sliced brioche on the prepared tray and toast (watch carefully as this rich bread burns quickly).
- Make the Almond Frangipane Filling: In a mixing bowl, cream the butter, sugar, and salt together by hand. Beat in the egg, extracts and zest if using. Stir in the ground almonds. Set aside.
- Spread each slice of toast generously with jam. Dollop the almond frangipane filling over each piece and spread slightly (it will spread as it bakes).
- Sprinkle each piece with sliced almonds. CHEF TIP: For Make-Ahead, cover lightly with plastic wrap and refrigerate until needed. Take out of the refrigerator for 30 minutes before baking, and bake following instructions below.
- Bake for 15 – 20 minutes until the frangipane topping is golden in colour.
- To Serve: Dust each slice with icing sugar and serve warm or at room temperature with fresh fruit. Enjoy!
NOTES: Anna Olson suggests that Bostock is best eaten the day it is baked. It is best served warm or at room temperature. Enjoy!
Here is your visual step-by-step How To Make Bostock – The Ultimate Breakfast Pastry:
Watch carefully as you toast the brioche – this rich bread browns very quickly!
The frangipane filling is easy to mix together by hand
Assembling the Bostock is easy: toast, spread with jam, then frangipane filling, and bake until golden
The Ultimate Breakfast Pastry is ready for the oven
The Bostock pastries are baked and ready to serve
Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Creaming
- Parchment Paper
- The Simple Spatula
- Oven Temperature Accuracy
__________
The Ultimate Breakfast Pastry - Bostock
Prep
Cook
Total
Yield 6 servings
Bostock is an excellent make-ahead brunch option, and is so delicious that it will become a staple for your holiday breakfast menu. You will love Bostock (pronounced ‘bow-stuck’). It is also known as the “Better Than French Toast” breakfast pastry. It is offered at the best patisserie shops in Paris so it must be special.
Ingredients
- 5 Tablespoons (75 g) unsalted butter, at room temperature
- 1/3 cup (70 g) granulated sugar or organic cane sugar
- 1 large egg
- Pinch of salt
- 2 teaspoons vanilla extract or vanilla bean paste
- ½ teaspoon almond extract
- ¾ cup (90 g) ground almonds
- ½ teaspoon orange zest, optional
- 6 thick slices of day-old brioche, egg bread, or 3 brioche buns, or gluten-free bread option
- 2/3 cup (160 ml) strawberry or raspberry jam
- ¼ cup (25 g) sliced almonds
Garnish:
- Icing sugar, for dusting
- Slice of orange and half of a strawberry
Instructions
- Preheat the oven to 350°F/180°C and line a baking tray with parchment paper.
- Lay the sliced brioche on the prepared tray and toast (watch carefully as this rich bread burns quickly).
- In a mixing bowl, cream the butter, sugar, and salt together by hand. Beat in the egg, extracts and zest if using. Stir in the ground almonds. Set aside.
- Spread each slice of toast generously with jam. Dollop the almond frangipane filling over each piece and spread slightly (it will spread as it bakes).
- Sprinkle each piece with sliced almonds. CHEF TIP: For Make-Ahead, cover lightly with plastic wrap and refrigerate until needed. Take out of the refrigerator for 30 minutes before baking, and bake following instructions below.
- Bake for 15 – 20 minutes until the frangipane topping is golden in colour.
- To Serve: Dust each slice with icing sugar and serve warm or at room temperature with fresh fruit. Enjoy!
Notes
Anna Olson suggests that Bostock is best eaten the day it is baked. It is best served warm or at room temperature. Enjoy!
Did you Make this Recipe?
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Courses Breakfast
Cuisine French
Nutrition Facts
Serving Size 1 slice
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
You Might Also Enjoy these Breakfast Favourites by The Urb’n’Spice Chef:
Sausage and Egg Breakfast Burritos
Savoury Crispy Bacon, Cheese and Green Onion Waffles
Apple Cinnamon Streusel Muffins
If you try this recipe for Bostock – The Ultimate Breakfast Pastry, please leave me a comment below with your feedback. Be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!
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Denise Paré-Watson
The Urbnspice Chef
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I love that this lovely pastry can be made gluten-free! It’s always great to have make-ahead brunch options, too.
Yes, definitely, Cathy. I like the idea that it can also be dairy free using coconut oil instead of butter, if necessary. We made it again recently using gluten-free egg bread, and it was delicious! Thank you for your comment 🙂
I love breakfast pastries and this is such a delicious one! It is easy and quick enough to make, which I love, since I have to have my breakfast right away 😉 , and also freezes well! Thank you so much, I like learning something new!
I love making (and eating) breakfast pastries as well, Nicoletta. This pastry will satisfy everyone from dainty eaters to hearty appetites. It is a lovely pastry and so easy! Let me know if you try it 🙂 Cheers, and thank you!
I was looking at this on instagram earlier this morning and it made me so hungry! I love how easy it is to make! I just need to find some bricohe buns now.
Hi, Lillian! Thanks for your comments 🙂 I buy the brioche buns at Save-On-Foods in my area. There are 8 to a pack and they are wonderful! (Although any brioche or egg bread will also work.) If you try it, please let me know how you enjoyed it. It is easy peasy to make.
I made these with my own homemade whole wheat brioches and made the frangipane healthier by using Swerve. Fantastic! Thanks!
I’m sure that they were wonderful, John. Thanks for dropping by Urbnspice.