Bostock Pastry Recipe

5 from 1 vote

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.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast

Cuisine: French

Servings: servings

Calories: 234kcal

Author: Hannah Dela Cruz

Equipment

Food processor
Kitchen scale

Ingredients

Sugar Syrup

50 grams cane sugar
56 grams water
8 grams vanilla

Frangipane (Almond Paste)

56 grams unsalted butter softened but cold
75 grams cane sugar
60 grams egg whites
75 grams almonds or almond meal
20 grams vanilla
9 grams all-purpose flour

Bostock

4 thick slices of enriched bread about 1 ½ inches
113 grams simple syrup
56 grams homemade blueberry preserves sub store-bought jam
56 grams almond paste
15 grams flaked almonds
powdered sugar

Metric - US Customary

Instructions

Make the frangipane: Combine frangipane ingredients in a food processor or blender. Blend until smooth.
56 grams unsalted butter, 75 grams cane sugar, 60 grams egg whites, 75 grams almonds, 20 grams vanilla, 9 grams all-purpose flour
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.
50 grams cane sugar, 56 grams water, 8 grams vanilla
Prep: Preheat the oven to 350 F. Line a baking sheet with parchment paper.
Assemble Bostock: Brush sugar syrup liberally on both sides of the bread. Spread 1 tablespoon of preserves or jam on one side of the bread. Layer 1 tablespoon of almond paste and a sprinkling of flaked almonds on top.
4 thick slices of enriched bread, 113 grams simple syrup, 56 grams homemade blueberry preserves, 56 grams almond paste, 15 grams flaked almonds
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.
powdered sugar
Store: Bostock will keep well for up to 3 days stored in an airtight container at room temperature.

Notes

Brush the slices of bread repeatedly until you've used up most of the sugar syrup. You'll want to make sure the bread has really absorbed the liquid.
Store leftover frangipane in the fridge for up to a week. Use it to make tarts, bars or as a filling for babka.
Reheat bostock on a parchment-lined baking sheet at 350 F for 10 to 15 minutes.

Nutrition