Crunchy, fruity and sweet, Bostock looks and tastes fancy, you won't believe how easy it is to make. This French pastry is made out of leftover bread and a few pantry staples. It may not be as popular as French Toast, but it’s even tastier, quick to make and great for feeding a crowd.
What is Bostock?
Bostock is a French pastry made up of thick slices of brioche layered with fruit spread, almond paste, nuts and sprinkled with powdered sugar. It looks right at home in a pastry case next to croissants, pain au chocolat and mille feuille, just as delicious but takes a fraction of the time to make. I love having bostock for breakfast but it would be perfect as an easy dessert.
What you need
Bostock can be broken down into a simple formula and is endlessly adaptable. You can go as fancy or as basic as you want.
- Brioche - soft buttery brioche is the traditional base for Bostock but any soft enriched bread would work, such as milk bread, challah or even soft sandwich bread
- Sugar syrup - a simple combination of water and sugar, makes the bread soft and sweet. Use fruit juice or wine to add more flavor to your syrup.
- Fruit spread - I love using easy homemade blueberry preserves, but any great-quality jam, jelly or even lemon curd would work
- Almond paste (frangipane) - a mixture of ground nuts (usually almonds), butter, eggs, sugar and a little bit of flour, frangipane is easy to make at home but you can use store bought if you prefer
- Flaked almonds or fruit (optional) - adds texture and makes for a lovely topping but totally optional
Equipment
- parchment paper
- baking sheet
- butter knife or off-set spatula
- mixing bowls
How to make Almond Bostock
- Make almond paste
- Make sugar syrup
- Preheat oven to 350 F, line a baking tray with parchment paper
- Spread homemade blueberry preserves over bread
- Top with almond paste and flaked almonds, if using
- Bake for 15 minutes or until the almond paste is golden brown
- Dust with powdered sugar and serve warm
Absolutely! Pistachio, walnuts or pecans would make a delicious substitute.
Yes, a soft, fluffy enriched bread like challah, milk bread, sandwich bread and even babka would all work.
No, marzipan has a bit more sugar than frangipane (almond paste), it's sweeter and a little drier.
Bostock Pastry
Ingredients
Sugar Syrup
- 50 grams ¼ cup granulated sugar
- 56 grams ¼ cup water or white wine
- 8 grams 2 teaspoons vanilla
Frangipane (Almond Paste)
- 56 grams 4 tablespoons unsalted butter
- 75 grams ⅓ cup granulated sugar
- 60 grams 2 egg whites
- 75 grams ½ cup almonds, or any other nut
- 20 grams 2 tablespoons dark rum, optional
- 9 grams 1 tablespoons all-purpose flour
Bostock
- 4 thick slices brioche about 1 ½ inches
- 56 grams ¼ cup homemade blueberry preserves or jam
- 113 grams ½ cup almond paste
- 15 grams 3 tablespoons flaked almonds
- Powdered sugar
Instructions
- Make the frangipane: Fold unsalted butter and sugar together until dissolved. Stir in egg whites, almonds, rum (if using) and all-purpose flour until combined. Set aside.
- The mixture will make more than you need in the recipe, store leftovers in a jar in the refrigerator.
- Make sugar syrup: Combine water or wine and granulated sugar in a small saucepan over medium low heat. Cook, stirring until sugar dissolves completely, about 2 minutes. Stir in vanilla.
- Prep: Preheat the oven to 350 F. Line a baking sheet with parchment paper.
- Assemble Bostock: Brush sugar syrup on both sides of the bread. Spread 1 tablespoon of preserves or jam on one side of the bread. Layer 2 tablespoons of almond paste and a sprinkling of flaked almonds on top.
- Bake: Bake Bostock for 15 to 20 minutes or until almond paste appears golden brown.
- Serve: Sprinkle powdered sugar over Bostock before serving. Bostock is best enjoyed the same day it's baked, but keeps well for up to 2 days.
Andreas says
Hello Hannah
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In the recipe you explain how to make frangipane, while nowhere you mention using it to make your bostock pastry, imagine that the almond paste is meant to describe the frangipane* which might confuse me and possibly others.
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Like your book and obsession on sourdough - just planning my first sourdough starter myself reading "Flour Water Salt Yeast" where i got worried about all the left-over "discard" sourdough and found your sourdough or fermented pasta a brilliant implementation.
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* almond paste can be much like frangipane, but it can also be like marzipan i think
Hannah @ Make It Dough says
Sorry you were confused! Frangipane is another name for almond paste which is listed in the recipe. I'll add a parenthetical to avoid confusion. I believe frangipane is a little creamier than marzipan.
So glad you liked the pasta recipe!