📝 About This Recipe
Originally created by French bakers as a clever way to revive day-old brioche, Bostock is a luxurious cross between French toast and a warm almond croissant. Each thick slice of buttery brioche is soaked in a fragrant orange flower syrup, spread with a rich almond frangipane, and topped with crunchy sliced almonds. When baked, it transforms into a decadent pastry with a custardy center and a golden, caramelized exterior that is truly the crown jewel of the morning bakery case.
🥗 Ingredients
The Bread
- 6 thick slices Day-old Brioche loaf (cut 1-inch thick; slightly stale is best)
Orange Flower Simple Syrup
- 1/2 cup Granulated sugar
- 1/2 cup Water
- 1 tablespoon Orange flower water (high quality culinary grade)
- 1 teaspoon Orange zest (freshly grated)
Almond Frangipane
- 1/2 cup Unsalted butter (softened to room temperature)
- 1/2 cup Granulated sugar
- 1 cup Almond flour (finely ground blanched almonds)
- 1 large Egg (at room temperature)
- 1/2 teaspoon Almond extract
- 1/4 teaspoon Fine sea salt
- 1 tablespoon All-purpose flour (helps stabilize the cream)
Topping & Garnish
- 1/2 cup Sliced almonds (raw and unsalted)
- 2 tablespoons Powdered sugar (for dusting)
- 2 tablespoons Apricot jam (optional, for a glossy finish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and line a large rimmed baking sheet with parchment paper or a silicone baking mat.
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2
Prepare the simple syrup by combining the water, 1/2 cup sugar, and orange zest in a small saucepan over medium heat. Bring to a simmer until the sugar is fully dissolved.
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3
Remove the syrup from heat and stir in the orange flower water. Set aside to cool slightly while you prepare the frangipane.
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4
In a medium bowl or the bowl of a stand mixer, cream together the softened butter and 1/2 cup sugar until light and fluffy, about 2-3 minutes.
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5
Add the egg and almond extract to the butter mixture, beating until well incorporated. Don't worry if it looks slightly curdled at this stage.
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6
Fold in the almond flour, sea salt, and 1 tablespoon of all-purpose flour. Mix until a smooth, spreadable paste forms. This is your frangipane.
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7
Arrange the thick brioche slices on the prepared baking sheet. Using a pastry brush, generously soak the top of each slice with the orange flower syrup. You want the bread to be moist but not falling apart.
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8
Spread a thick, even layer of the almond frangipane over each soaked brioche slice, going right to the edges. Use about 2-3 tablespoons of cream per slice.
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9
Press a generous handful of sliced almonds into the frangipane on each slice, ensuring they adhere well.
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10
Bake in the center of the oven for 15-18 minutes, or until the frangipane has puffed up and the edges of the brioche and the almonds are a deep golden brown.
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11
Remove from the oven and allow to cool on the pan for 5 minutes. This allows the custardy center to set slightly.
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12
Just before serving, dust heavily with powdered sugar through a fine-mesh sieve for that classic bakery look.
💡 Chef's Tips
Always use day-old or even two-day-old brioche; fresh bread is too soft and will become soggy when the syrup is added. If you don't have orange flower water, you can substitute with 1 tablespoon of Grand Marnier or simply extra orange zest. Make the frangipane in advance; it keeps beautifully in the refrigerator for up to 3 days or can be frozen for a month. Ensure your almond flour is fresh; because of the high oil content, it can turn rancid if stored too long in the pantry. For an extra-decadent version, add a thin layer of raspberry jam between the syrup and the frangipane.
🍽️ Serving Suggestions
Serve warm with a bowl of café au lait or a strong double espresso. Pair with a side of fresh seasonal berries to cut through the richness of the almond cream. A dollop of crème fraîche on the side adds a lovely tangy contrast to the sweet brioche. Enjoy as a sophisticated weekend brunch main or a mid-afternoon 'goûter' with Earl Grey tea.