Almond Bostock

30 minutes
20 minutes
1 hour
10
Bostock is basically the sliced bread version of an almond croissant and it is to die for! If you have leftover brioche bread, you can bake this heavenly dessert packed with so much buttery almond goodness. Think of it as french toast meets almond croissant!
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Almond Bostock

Bostock is basically the sliced bread version of an almond croissant and it is to die for! If you have leftover brioche bread, you can bake this heavenly dessert packed with so much buttery almond goodness. Think of it as french toast meets almond croissant!

The Almond Filling – Frangipane

The most important part of this recipe is the frangipane which is an almond filling used in a lot of French pastries like almond croissants and tarts. Think of it like a custard or cream but almond flavored, made using almond flour and almond extract. It’s super easy to make from scratch. Here are all the ingredients you need:

  • almond flour
  • granulated white sugar
  • salt
  • unsalted butter, room temp
  • vanilla extract
  • almond extract
  • large eggs
  • heavy cream

Add all the ingredients to a mixing bowl and beat together using a hand mixer. You can also use a stand mixer with the paddle attachment, if you have one. The final consistency should be fluffy, creamy, and thick!

Almond Simple Syrup

Since Bostock is a recipe created to reinvent old stale brioche bread, we got to spruce them up and make them soft again on the inside. The simple syrup does just that while adding a nutty sweet flavor to the brioche bread. Here is what you need:

  • water
  • granulated white sugar
  • almond extract

To a small pan or pot over medium heat, add the water, sugar, and almond extract. Bring to a boil so all the sugar is dissolved and then reduce the heat to low and simmer for 10 minutes. Transfer to a bowl and allow to cool to room temperature so it thickens up.

Preparing & Baking the Brioche

Now that the syrup and filling are prepared, it’s time to assemble the Bostock and bake! Start with a loaf of brioche and cut into nice thick slices. Lay the slices on a baking tray lined with parchment paper.

Brush a generous amount of almond syrup onto each slice of brioche. Spread on a thick layer of the almond filling on each slice. Sprinkle with sliced almonds and pop in the oven to bake just until the edges are golden all around. Once it’s out of the oven, allow them to cool for 5 minutes and then dust with powdered sugar to enjoy!

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Almond Bostock

Bostock is basically the sliced bread version of an almond croissant and it is to die for! If you have leftover brioche bread, you can bake this heavenly dessert packed with so much buttery almond goodness. Think of it as french toast meets almond croissant!

Bostock is basically the sliced bread version of an almond croissant and it is to die for! If you have leftover brioche bread, you can bake this heavenly dessert packed with so much buttery almond goodness. Think of it as french toast meets almond croissant!

30 minutes
20 minutes
1 hour
10

Ingredients

  • 1 brioche loaf, cut into 1-inch thick slices
  • 1 cup thinly sliced almonds
  • 1/4 cup powdered sugar
ALMOND SIMPLE SYRUP
  • 1/2 cup water
  • 1/3 cup sugar
  • 1 teaspoon almond extract
ALMOND FILLING
  • 1 1/2 cup almond flour
  • 3/4 cup granulated white sugar 
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2 large eggs
  • 2 tablespoons heavy cream

Instructions

MAKE THE SIMPLE SYRUP
  1. To a pot over medium heat, add the water, sugar, and almond extract. Bring to a boil so all the sugar is dissolved and then reduce the heat to low and simmer for 10 minutes. Transfer to a bowl and allow to cool to room temperature so it thickens up.
PREPARE THE ALMOND FILLING
  1. To a bowl, add the almond flour, sugar, salt, unsalted butter, vanilla extract, almond extract, eggs, and heavy cream.
  2. Beat together until light and fluffy using a stand or hand mixer.
ASSEMBLE AND BAKE
  1. Preheat oven to 350°F.
  2. Place slices of brioche on a baking tray lined with parchment paper.
  3. Brush each slice of brioche with simple syrup.
  4. Add a generous amount of the almond paste to each brioche and spread on an even thick layer. Sprinkle with the sliced almonds and repeat with the rest of the brioche.
  5. Bake in the oven for 15 to 20 minutes until the edges are golden.
  6. Allow them to cool for 5 to 10 minutes and then dust them with powdered sugar to enjoy warm!
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