Food & Cooking Recipes Breakfast & Brunch Recipes Bostock 5.0 (1) 1 Review Upgrade your brunch menu with bostock, a sweet and fluffy French pastry infused with almond flavors. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 13, 2023 Rate PRINT Share Close Yield: 8 servings Jump to recipe Bostock is a French pastry that's similar to French toast. However, its flavor is reminiscent of an almond croissant thanks to its caramelized frangipane top crust. Frangipane is a soft and sweet almond cream that's used in many French desserts, including pies and tarts. For bostock, frangipane is baked right onto bread, transforming the cream into a crispy layer of almond-flavored goodness. Compared to French toast, bostock is easier to cook for a crowd as it's prepared in the oven. In true French fashion, the dish is typically made using brioche bread—but you can use any type of buttery bread, including challah. It's also usually made with stale bread, making it a handy recipe to keep in your breakfast repertoire. Martha made this recipe on Martha Bakes episode 605. Use stale bread, if possible. The hard texture will soak up the syrup better than fresh ones. What Is Frangipane and Why Do Bakers Love It So Much? Cook Mode (Keep screen awake) Ingredients For the vanilla simple syrup ½ cup granulated sugar 1 vanilla bean, split and scraped For the almond frangipane ⅔ cup blanched whole almonds, toasted ½ cup granulated sugar 6 tablespoons unsalted butter, softened 1 large egg 2 tablespoons all-purpose flour 1 tablespoon dark rum ¾ teaspoon salt ½ teaspoon almond extract For assembling the bostock One 3/4-pound loaf brioche ½ cup apricot jam ½ cup unblanched sliced almonds, for serving Confectioners' sugar, for dusting Directions Prepare baking sheet: Preheat oven to 400 degrees and line baking sheet with parchment paper. Make simple syrup: In a small pot, combine sugar, 1/2 cup water, and vanilla bean; cook over medium-high heat, stirring, until sugar dissolves, about 2 minutes. Make frangipane: In bowl of a food processor, combine almonds and sugar and process until finely ground. Add butter, egg, flour, rum, salt, and almond extract, and process until frangipane is smooth. Assemble bostock: Slice brioche into eight 1-inch-thick slices. Brush both sides of each slice with simple syrup; place on prepared baking sheet. Spread each top evenly with 1 tablespoon jam and then 3 tablespoons frangipane. Bake and serve: Bake until golden brown, 13 to 15 minutes. Sprinkle with sliced almonds and dust with confectioners' sugar before serving. Bostock Variations When making bostock, the possible flavor combinations are endless. You can use any type of simple syrup and replace the jam with marmalade or fruit preserves. For example, try using an orange simple syrup and orange marmalade for a citrus-forward dish. How to Store Leftover Bostock Refrigerate leftover bostock in an airtight container for up to two days. Frequently Asked Questions Can I use other types of bread? Yes. Any type of sweet buttery bread, like challah or milk bread, will work in this recipe. Do I need to use rum in the frangipane? Rum adds flavor to frangipane, but it's not necessary. You can leave it out or use almond liqueur instead. 14 Breakfast Recipes That Will Change Your Life—or Your Morning Routine Try These Other French Recipes: Basic French Macarons Croissants Chocolate Soufflé Classic Cream Puffs Classic Crepes Rate It PRINT Updated by Kirsten Nunez Kirsten Nunez Kirsten Nunez is a writer who focuses on food, health, nutrition, and DIY. She has a master's degree in nutrition, and has been writing professionally for nearly 10 years for digital and print publications, such as Martha Stewart, Shape, Real Simple, Healthline, and SELF. She also creates original recipes, which have appeared on product packaging in stores.