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.
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
Icing sugar, for dusting
Slice of orange and half of a strawberry
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!
Anna Olson suggests that Bostock is best eaten the day it is baked. It is best served warm or at room temperature. Enjoy!