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If you’ve never had the irresistible pastry called Bostock, then let me paint the picture. Soft and slightly sweet brioche bread is toasted with layers of jam and Crunchy toasted Brioche topped with jam, frangipane, slivered almonds, and powdered sugar. It’s ridiculously simple to make, and that makes it a home run for an easy brunch treat.
I’d compare Bostock to French toast, except that it is less messy to make and doesn’t need any extra syrups or toppings. The nuts seem to catch you by surprise, but in a good way. Kind of like these pignoli cookies with pine nuts. It’s like you know the almonds are there, but the frangipane makes the flavor incredible. And then you just sit there wondering why you don’t make almond treats all the time.
Bostock
I tried Bostock for the first time while visiting my friend Rebecca in Western New York several years ago. We visited the amazing Elm Street Bakery in East Aurora a couple of times. While their list of tempting treats goes on for days, I knew I had to try the Bostock the instant I laid eyes on it.
As we sat in the bakery, Rebecca and I discussed how to try and recreate the experience at home. Once I got back home, I started playing with this recipe for Bostock. And I’ve been making it this way ever since.
Loved the Bostock story and recipe!
Ingredients and Substitutions
Bread – Brioche is the most common bread used for making Bostock, but challah (another frequent choice) and similar options will work. I prefer brioche because it’s a little sweeter.
Almonds – This is the central flavor in this Bostock recipe. Almond meal and extract for the frangipane, and sliced almonds to sprinkle on top.
The Jam – I grew up eating homemade apricot jam from my grandma’s backyard trees. I love the way that it tastes with the frangipane. But, the flavor is really up to you. The jam provides a sticky contrast to the crunchy, toasted pastry.
Powdered Sugar – I mean, come on. Who doesn’t love a powdered sugar finish? It takes a treat like this right over the top visually, and adds another layer of sweetness.
Sugar – The frangipane gets sugar. Sugar is sweet. But, I think you already knew that.
Butter – I use salted butter in all my recipes unless otherwise noted.
Egg – You’re going to need one egg. Otherwise the frangipane is going to be more like frangisand. It helps bind together the topping into a cohesive spread.
Notes on Equipment
- Bread knife. A quality bread knife makes such a difference, and this serrated one is my long-time favorite. It glides through a loaf of brioche without crushing it. And, the price is just unbeatable for the quality.
- Cutting board
- Whisk
- Medium mixing bowl
- Small microwave-safe bowl
- Pastry brush
- Cookie scoop or large spoon
- Rimmed baking sheet. Any time I’m baking or roasting, I have to give a nod to my all-time favorite Nordic Ware baking sheets. They’re hefty without being heavy, the half sheet holds all eight slices with room to spare, and the price is right. I’ve had some of mine for 20 years, and they’re still going strong!
How to Make Bostock
Getting Started: Set your oven to 400°F. Then, if your bread is not already sliced, get your bread knife out. I aim for approximately 1-inch thick slices.
Melting the Butter: As the oven heats up, place the butter in a microwave-safe dish and heat it in the microwave until melted. Just do it in 20 second increments and you’ll be fine.
Mixing the Frangipane: We are going to add the almond meal, sugar, cooled (but still liquid) butter, egg, and almond extract to a medium-size mixing bowl. Whisk it until combined.
Laying Out the Bread: I spread the slices evenly across a large metal baking sheet.
Spreading the Jam: Use a spoon to scoop and spread a thin layer of jam across the top of each piece of bread. You may find that warming the jam slightly in the microwave helps make it more spreadable. The layer should go all the way to the edges.
Adding the Frangipane: I use a spoon to divide the frangipane across the slices. It works out to about 3 tablespoons of frangipane per slice. You can use a knife to spread the topping so that each slice is evenly covered. Then, finally sprinkle with almonds.
Baking: Pop it into the oven and let it bake for 12-14 minutes. Bostock is known for that contrast of fluffy, light bread and crispy topping. When it’s finished baking, the topping should be lightly toasted. The bread should still be mostly soft, only crispy on the edges.
Serving: After you pull it from the oven, sprinkle generously with powdered sugar. I like to serve it warm, fresh from the oven.
Expert Tip
If you want to store these treats or make them in advance, then it’s really important that you let them cool completely on a rack. You do not want to lock these in a sealed container while the slices are still steaming. Steam destroys the texture that makes this such a nice treat, leaving it too soft, almost soggy.
Avoid a Jam – When it comes to layering jam across the pan, less is actually more. A teaspoon or two per slice should do it. Adding too much jam makes it harder for the frangipane topping to stick to the bread as it bakes.
Serving Suggestions
At its heart, Bostock is a morning pastry. So whatever I put next to it usually lives in a mug. A cafe con leche is my first choice, strong coffee with plenty of hot milk. But, if I’m feeling tea, I’ll follow the steps for how to make a london fog or heat myself a pot of homemade chai instead.
For the nights when Bostock turns up as a dessert (it happens), you can enjoy it with a hot buttered rum, too. Or, try it with a non-alcoholic hot buttered rum. Pour, slice, done.
Make Ahead & Storage
Make Ahead: You can totally make this treat ahead of time, which makes it a breeze to enjoy in the morning with a glass of milk or a cup of coffee.
How to Store: After it has cooled, I store any leftover Bostock in an airtight container in the refrigerator for up to three days.
How to Reheat: You are welcome to either eat at room temperature or warm them in the oven or air fryer briefly. (My boys and I have been known to do both.) Just don’t use the microwave or it will go soft on you.
More Almond Dessert Recipes
- Almond Cake
- Italian Almond Cookies
- Almond Bars
- Shortbread Thumbprint Cookies
- Almond Ice Cream
- Homemade Almond Joys
Frequently Asked Questions
Personally, I’d run to the store. Slicing almonds by hand is a LOT of work, but it is possible. To slice almonds at home, start by softening them. Drop whole raw almonds into boiling water for 1 minute, then move them to a bowl of cold water. Pinch each one and the skin will slip right off. Pat them dry. While they’re still soft, slice them. A sharp knife works well for a small batch. For thin, even slices, run them over a mandoline or a garlic slicer (carefully!). If they feel damp afterward, spread them on a baking sheet and bake at 300°F for a few minutes to crisp them up.
There’s not much you can do if the bread is soggy from too much jam. It should still taste good, at least. If the leftovers feel like they’ve gotten a little too soft, you can pop them back into the oven or the air fryer to restore some crispy texture to the exterior.
It can be difficult sometimes to tell when to pull it from the oven. The topping is supposed to get crisped and puffed up on top, the kind of texture that you could gently drag a fork over without it giving way. And the toast is supposed to be barely browned and golden on the bottom.
Watch for golden edges on your bread, and test the texture on top when you see it. If at any point your bread looks like it is getting charred, take it out immediately. Even if the frangipane isn’t quite rigid, it will still be better than having burnt toast.
Bostock
Ingredients
- 8 1-inch slices of Brioche
- ¼ cup apricot jam
- 1 recipe Frangipane (see below)
- 2 tablespoons sliced almonds
- 1 tablespoon powdered sugar
FRANGIPANE RECIPE
- 1 cup almond meal
- ½ cup sugar
- ½ cup butter room temperature
- 1 egg
- ½ teaspoon almond extract
Instructions
- Preheat the oven to 400°F. Make the frangipane by combining the almond meal, sugar, butter, egg, and almond extract in a medium-size mixing bowl. Stir to combine. Spread the sliced bread across a large metal baking sheet.
- Warm the jam in the microwave or on the stovetop and stir until smooth and runny. Using a pastry brush, spread a thin layer of jam on each slice of bread.
- Using a cookie scoop or large spoon, divide the frangipane generously over the slices of bread. Approximately 3 tablespoons worth topped each piece perfectly. Use a knife to spread evenly across each piece. Sprinkle with almonds.
- Bake for 12-14 minutes, until the top is puffy and lightly toasted. Remove from the oven and sprinkle generously with powdered sugar.
- Serve warm or use a metal spatula to transfer to a cooling rack. Cool completely and store loosely covered for up to 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 10/26/17 – recipe notes and photos updated 11/4/26}
Oh my goodness!
I was so excited to read your blog for many reasons. I follow Dorothy @ Crazy for Crust. She was with just you & posted a link to Bostok. Curiosity took me to your blog & then I found out you were recently in my corner of the world!! How fun is that?? I live in Elma, NY, neighbor to East Aurora & am a customer of Elm Street Bakery. I have never tried their Bostok…. but will now. It was fun to read about your “sightseeing” in this area! Great to read all of your positive comments. 😊 👍🏻
Hi Janice! I’m so glad you said “hi.” You’re one lucky girl to live so close to Elm Street Bakery, please have a ham and cheese croissant for me next time you’re there!
I can’t wait to make this and loved reading about your adventure!!
Loved the Bostock story and recipe!
I’m glad you enjoyed it, Diane!
How long can you store Almond Cream in an airtight container in fridge?
It should be fine for a few days, Valerie. However, I’ve never done that.
Hi, Mary! I was wondering if you use raw sliced almonds for this? I assume so, since they will be baking, but just wanted to make sure! Thanks for the recipe!
Yes, that is correct. I hope you love the bostock as much as we do, Barbara!
this sounds delicious! I can’t wait to try making it. One question…..is almond meal the same as almond flour? If not, can I purchase it at the grocery store, or do I need to find it In a specialty store?
Hi, Eileen. Almond meal isn’t quite the same thing as almond flour; it’s more coarse and slightly heartier. It should be available for sale anywhere you can buy almond flour. Happy baking!
Hi, this looks delicious! I started searching for more stories about bostock, and I noticed that many recipes tell to soak bostock in syrup first. Yours just asking to put some jam on top before adding frangipane.
Is this enough to keep pastry from drying out in the oven? Wouldn’t it turn like a crispy, if not dry, toast?
Thank you!
I don’t find it dry at all. I’ve never tried soaking the bread.
Hi Mary,
At one time I was receiving recipes from you and then they stopped. I did not request to be removed from your blog.
My husband has problems and do a lot of things this looks like one of them. If you can do anything to help me sign up for your recipes once again.
Thank you
Sandra
It looks like you’re still signed up, Sandra. I just confirmed it. You may want to check your spam, just to make sure you aren’t missing anything.