An indulgent rich treat perfect as a simple breakfast or elevated with toppings for a unique dessert. Bostock is brioche syrup soaked bread, topped with almond cream and slivered almonds, baked until golden.
What is Bostock?
Similar to pain perdu (French toast), bostock is a delicious way to make use of leftover brioche bread. Start by slicing the brioche into pieces about 2 cm thick, then brush them generously with syrup and let them soak for a few minutes. The softened bread is topped with a luscious layer of almond cream, sprinkled with slivered almonds, and baked until golden. During baking, the magic happens, the almond cream puffs up and fuses with the syrup-soaked brioche, creating a beautifully rich, fragrant pastry.
How to serve the Bostock
Bostock is wonderful on its own, full of delicate yet bold flavors. I love enjoying a slightly warm slice dusted generously with icing sugar and paired with a cup of coffee. It also makes a delightful dessert! Recently, I had a midweek lunch with a couple of good friends, and for dessert, we had a scrumptious plate of bostock served with fresh fruit and ice cream. Every bite was a party in my mouth, and I can’t wait to try recreating that twist at home.
FAQs
How to store Bostock?
To keep bostock fresh and delicious, store it at room temperature in an airtight container for up to two days. This prevents the brioche from drying out while maintaining its tender crumb. For longer storage, wrap each piece tightly in plastic wrap and freeze for up to a month. When ready to enjoy, reheat in a low oven until warm and slightly crisp on top. Avoid refrigerating bostock, as it can get dry and dense.
Can I use something else instead of syrup?
The syrup is there to be soaked in the bread to make it softer which creates a better base for the almond cream. An alternative to syrup is jam or marmalade. I like to use citrus based ones as in my opinion they complement the almonds wonderfully. However, you can use other types of fruits.
Bostock – Brioche with Almonds
Ingredients
- 250 g brioche bread – cut into 6 slices
Almond cream
- 50 g melted butter
- 80 g icing sugar
- 80 g ground almonds
- 1 egg
- 1 tsp almond extract
- 1 tsp cornflour
Syrup
- 150 g water
- 100 g castor sugar
- 15 g orange flower water
Toppings
- 50 g slivered almonds
- Icing sugar
Instructions
- Slice the brioche into six equal pieces, each about 2 cm thick.
- Prepare the syrup: In a small saucepan, combine all the syrup ingredients except the orange flower water. Bring to a boil, stirring until the sugar dissolves. Remove from heat, then stir in the orange flower water. Set aside to cool.
- Make the almond cream: In a bowl, combine all the almond cream ingredients and mix until smooth.
- Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Arrange the brioche slices on the prepared baking sheet. Brush each slice generously with the syrup and let them rest for about 5 minutes.
- Spread the almond cream evenly over the slices, then sprinkle with slivered almonds.
- Bake for about 20 minutes, or until the tops are golden brown.
- Dust generously with icing sugar. Serve warm or slightly cooled.
Nutrition
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