Meet Bostock: the thick-cut brioche dessert soaked in orange-almond syrup, topped with almond paste, and toasted to perfection.Disclosure: this post is sponsored by Blue Diamond. All text and opinions are 100% my own. Thank you for supporting the companies that help make Broma possible!

If there is one dessert I’m determined to make happen, it’s Bostock. You know, bostock; the sweet, rich brioche dessert that’s approximately 10x better than French Toast. Oh you don’t know? It’s ok, I’ll tell you all about it.

 Meet Bostock: the thick-cut brioche dessert soaked in orange-almond syrup, topped with almond paste, and toasted to perfection.

Picture this: thick-cut slices of brioche soaked in an orange-almond syrup, spread with a slightly sweet almond paste, and toasted to golden brown perfection before being dusted with powdered sugar.

Y-OK ARE YOU WITH ME YET?

Meet Bostock: the thick-cut brioche dessert soaked in orange-almond syrup, topped with almond paste, and toasted to perfection.

And unlike French Toast, there is no need for extra syrup, or silverware, or 3 pieces for you to even feel full. No, this one gorgeous slice has it all- sweetness from the syrup, umami from the almonds, and a caramelized crunch from the toasting. JUST WRITING ABOUT IT MAKES ME WANT IT AGAIN.

Meet Bostock: the thick-cut brioche dessert soaked in orange-almond syrup, topped with almond paste, and toasted to perfection.

Plus, there’s no need for it to be served warm. Of course, it’s delicious warm, but Bostock can easily be served warm or cold for easy entertaining.

Seriously, there are no bad things to say about this dessert.

Meet Bostock: the thick-cut brioche dessert soaked in orange-almond syrup, topped with almond paste, and toasted to perfection.

What are you waiting for? Let’s bostock boogie.

Pro tip: can’t find brioche at the store? Challah will work well, too!

5.0 from 2 reviews
Almond Bostock
 
Serves: 8 pieces
Ingredients
  • fresh brioche loaf, cut into to eight 1-inch slices
  • ½ cup water
  • ½ cup sugar
  • zest of 1 orange
  • 2 teaspoons almond extract
  • ½ cup Blue Diamond whole, natural almonds
  • 5 tablespoons butter, melted
  • ⅓ cup granulated sugar
  • 2 tablespoons flour
  • 1½ teaspoons almond extract
  • ½ teaspoon vanilla extract
  • 1 tablespoon light rum
  • 1 cup sliced almonds (optional)
  • powdered sugar, for dusting
Instructions
  1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Arrange brioche slices evenly on pans, leaving 2 inches between each slice.
  2. In a small saucepan over medium heat, combine water, sugar, orange zest, and almond extract. Cook until sugar dissolves completely, 1-2 minutes. Remove from heat.
  3. Using a pastry brush, liberally brush both sides of each brioche with the sugar water. Each slice should be soaked completely. Allow to sit while you make your almond paste.
  4. In a food processor, pulse whole almonds until they form a fine meal, similar to the consistency of wet sand. Add in melted butter, sugar, flour, almond extract, vanilla extract, and rum and pulse until completely combined.
  5. Spread 2-3 tablespoons of the almond mixture onto the soaked brioche, spreading to the edges of each slice. If using, top each slice with a sprinkle of sliced almonds.
  6. Bake for 15 mins, until the tops are lightly golden brown. Remove from oven and allow to cool completely. Dust with powdered sugar before serving!

29 comments

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Nope, didn’t know! I’m on an 8 day work trip retuning Saturday so this looks like a Sunday project for me!-Laurel

Sarah | Broma Bakery
Reply

Ahh amazing! Hope your trip goes smoothly. Can’t wait to see your post tomorrow!

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beyonce of anything & you can count me in ??! gorge as always, going to pin for fall hostessing – we always seem to have tons of house guests in the fall months!

Sarah | Broma Bakery
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Oh YAY! Thanks Jess! Enjoy!

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Almonds – My favorite nut. FYI: California grows the most almonds in the world. I still order my almond flour from Blue Diamond in Sacramento and use it to make macarons. Most of my dessert recipes are with almonds and can’t wait to try this one! Thanks for sharing.

Sarah | Broma Bakery
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Oh I love that! Blue Diamond’s almonds are my favorite hands down, and not just because I work with them! Their almonds always have this amazing crunch to them. Enjoy Vivian!

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How much almond meal

Sarah | Broma Bakery
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It would translate to 2/3 cup almond meal, though I do suggest using whole almonds so it’s fresher!

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oh em gee this looks amazing! pinning to try for brunch this weekend with my parents!

Sarah | Broma Bakery
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Omg I can’t wait to see! Enjoy Georgie!

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This looks and sounds amazing Sarah! I’m a French toast disciple so these are gonna be a fresh change! Lovely recipe!

Sarah | Broma Bakery
Reply

Woooo! Thanks Debs!

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Can I buy almond meal instead of making it? if so, how much almond meal should I use?

Sarah | Broma Bakery
Reply

Yes, you can, though it won’t be as fresh! But if you are buying almond meal, use 2/3 cup.

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please Forgive me if i’m wrong, but I think there are two errors in the assembly instructions. 1) where is the 2 tsp. almond extract added in? and 2) it’s not possible to add the almond meal into the sugar syrup if it hasn’t been made yet. other than those little bugs, this recipe sound WONDERFUL!!!

Sarah | Broma Bakery
Reply

Hi Stephanie! You are right, I wrote almond meal in step 2 instead of almond extract. The recipe is now correct! Thanks for the heads up 🙂

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Oh this looks so good! I love almond croissants more than anything and the idea of the almond paste on this brioche is mind blowing 🙂 Pinning!

Sarah | Broma Bakery
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Omg I totally eat almond paste out of the center of almond croissants, so girl I get you 🙂

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i love bostock!! it super rare to find it at any bakery/cafe, or find anyone who knows of it (hence my lingering confusion about how to pronounce it). i’ve made it with challah, which is super tasty (:

Sarah | Broma Bakery
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Right? No one knows about it! It’s seriously amazing. Challah sounds great, too!

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This looks amazing!! Quick question though…in Step 2 after the orange zest did you mean to say almond extract instead of almond meal?? Can’t wait to try it!

Sarah | Broma Bakery
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Yes, I did! Step changed. Hope you enjoy Aimee!

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If I didn’t have to work would be making it right now 🙂 Loooooooove anything almond

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I can not even contain my excitement for this recipe! Hands down, my favorite pastry and I can’t wait to make these!

xo, SKylar
http://www.styledybyskylar.com

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You had me at orange-almond syrup – I am so with you!

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I made it two days ago! Delish!!!

Sarah | Broma Bakery
Reply

Oh SO glad to hear that Vivian! Thank you!

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i’M FROM THE NETHERLANDS AND HAD NEVER HEARD OF bOSTOCK BEFORE, BUT IT LOOKED SO DELICIOUS IN YOUR PICTURES THAT i HAD TO TRY.. iT WAS AMAZINGLY DELICIOUS, THANKS SO MUCH FOR THIS RECIPE!

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