Bostock Pastry

Crunchy, fruity and sweet, Bostock may look fancy but you won’t believe how easy it is to make. It may not be as popular as French Toast, but it’s even tastier, quick to make and great for feeding a crowd.



Sugar Syrup

50 grams (1/4 cup) granulated sugar

56 grams (1/4 cup) water or white wine 

8 grams (2 teaspoons) vanilla

Frangipane (Almond Paste)

56 grams (4 tablespoons) unsalted butter

75 grams (1/3 cup) granulated sugar

60 grams 2 egg whites

75 grams (1/2 cup) almonds, or any other nut

20 grams (2 tablespoons) dark rum, optional

9 grams (1 tablespoons) all-purpose flour


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


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.


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