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If there is one dessert I’m determined to make happen, it’s bostock. You know, bostock; the sweet, rich brioche French toast dessert that’s approximately 10x better than regular French toast. Oh, you don’t know? It’s ok, I’ll tell you all about it.
What is bostock?
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.
OK ARE YOU WITH ME YET?
Unlike American French toast, bostock doesn’t use any eggs and there’s no skillet involved in this recipe. The thick-cut brioche slices are toasted in the oven—the outside goes slightly crispy and crunchy, while the inside is still soft and pillowy.
And unlike French Toast, there is no need for extra syrup, or silverware, or three 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.
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.
What are you waiting for? Let’s bostock boogie.
Pro tip: can’t find brioche at the store? Challah will work well, too!
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Just made this recipe! It was great. I sprinkled some crushed freeze dried strawberries on top to add a touch of pink for fun!
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!
I made it two days ago! Delish!!!
Oh SO glad to hear that Vivian! Thank you!
[…] Almond Bostock […]
You had me at orange-almond syrup – I am so with you!