Almond Bostock

Want to impress your guests at your next brunch? Serve this fancy french toast/almond croissant fusion and casually drop the words bostock and frangipane into your conversation.🤣 

​Bostock sounds like something sold in the fanciest patisseries in Paris but it's really just the name that's fancy.  This is actually an easy dish to make at home but I'm also convinced that making Almond Bostock elevates home cooks to pastry chef status in the eyes of others. 😅 

Don't let the fact that you might never have heard of Almond Bostock before stop you from making it either -- I, myself just learned about this scrumptious almond cream topped brioche french toast.🥐🥚🥛🧈  Follow my step by step instructions and you too can master the art of Almond Bostock today.

If you're not a fan of soggy french toast -  Bostock is for you.  Day old brioche bread soaked in a sweet orange syrup, slathered with almond cream (called fragipane), sprinkled with almonds and baked until crispy and caramelized.  A dish so adaptable it can be served at the bougiest of brunches or a laid back dinner party.  

I was lucky enough to have a half loaf of day old brioche bread to use for my bostock but I'm already anxious to make it again with croissants.  Word on the street is that that croissant bostock version is equally delicious. 😋 

Almond Bostock
6 (1 inch thick) slices brioche

Orange Syrup
3/4 cup sugar
5 ounces warm water
2 teaspoon orange zest
1 teaspoon almond extract

Frangipane
8 Tablespoons butter, softened
1/2 cup sugar
1/4 teaspoon salt
1 egg
3/4 teaspoon almond extract
1 cup almond flour
​1 Tablespoon flour

3/4 cup sliced almonds
powdered sugar

Place bread on wire rack set on baking sheet.  Bake 8 minutes at 300.  Flip and bake 8 more minutes until almost dry.  

Whisk together water, sugar and orange zest.  Cool 10 minutes.  

Pour liquid through strainer.  Stir in almond extract and set aside. 

Mix together butter, sugar and salt with a rubber scraper.  

Stir in egg and almond extract.  

Stir in almond flour and flour.  

Arrange bread on parchment lined baking sheet.  Brush each side of brioche with 1 T. orange syrup.

Spread 1/4 c. fragipane on top of each brioche slice.  

Sprinkle 2 T. almonds on top of each slice. 

Bake 18-24 minutes at 375.  

Dust with powdered sugar to serve.  

Ciao!

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