Almond bostock with flowers

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 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.

  Almond bostock on tray

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.

Almond bostock on plate

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.

Almond bostock with tea

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.

Almond bostock slices

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

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

Print

Almond Bostock

  • Yield: 8 pieces 1x
Scale

Ingredients

  • fresh brioche loaf, cut into to eight 1-inch slices
  • 1/2 cup water
  • 1/2 cup sugar
  • zest of 1 orange
  • 2 teaspoons almond extract
  • 1/2 cup Blue Diamond whole, natural almonds
  • 5 tablespoons butter, melted
  • 1/3 cup granulated sugar
  • 2 tablespoons flour
  • 1 1/2 teaspoons almond extract
  • 1/2 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!

More French toast recipes from Broma Bakery:

Overnight Cinnamon Raisin Pumpkin French Toast Bake

Cinnamon Apple Baked French Toast

Strawberry Nutella French Toast

French Toast Scone Bread

Blueberry Basil French Toast Cups

29 comments

littleblackdomicile
Reply

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!

jess larson | plays well with butter
Reply

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
Reply

Oh YAY! Thanks Jess! Enjoy!

Vivian
Reply

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
Reply

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!

Greg
Reply

How much almond meal

Sarah | Broma Bakery
Reply

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

Georgie | the home cook's kitchen
Reply

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

Sarah | Broma Bakery
Reply

Omg I can’t wait to see! Enjoy Georgie!

Debs
Reply

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!

Deborah
Reply

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.

Stephanie O
Reply

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 🙂

Medha @ Whisk & Shout
Reply

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
Reply

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

heather (delicious not gorgeous)
Reply

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
Reply

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

Aimee Peterson
Reply

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
Reply

Yes, I did! Step changed. Hope you enjoy Aimee!

colleen westbrook
Reply

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

Skylar Allen
Reply

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

Laura | Tutti Dolci
Reply

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

Vivian
Reply

I made it two days ago! Delish!!!

Sarah | Broma Bakery
Reply

Oh SO glad to hear that Vivian! Thank you!

LISA
Reply

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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