Bostock

Key Ingredients to Know

Brioche: Look for a good-quality, slightly stale brioche. Day-old is perfect because it’s firm enough to hold the frangipane without getting soggy. If your brioche is fresh, toast the slices lightly before assembling. Almond meal: Use fine, blanched almond meal for a smooth frangipane. Avoid coarse almond flour, which can make the texture gritty. Store almond meal in the freezer to keep it fresh. Apricot jam: The bright, slightly tart flavor of apricot balances the sweet frangipane. You can substitute with any jam, but apricot is classic. Warm it before brushing to ensure an even, thin layer.

Tools You’ll Need

A large rimmed baking sheet (to catch any drips), a pastry brush (for the jam), a cookie scoop or large spoon (for portioning frangipane), and a metal spatula (for transferring the delicate pastries without breaking them). A microwave or small saucepan for warming the jam is handy too.

Tips for the Best Bostock

When I tested this recipe, I found that warming the jam until it’s just runny makes a huge difference—it spreads like a dream and doesn’t tear the brioche. Also, use a cookie scoop to portion the frangipane; it’s messy to eyeball, and you want each slice to have the same generous layer. Finally, keep an eye on the oven during the last few minutes—the almonds can go from golden to burnt quickly.

Why This Frangipane Works So Well

The key to a light, not greasy frangipane is using room-temperature butter and egg. If the butter is cold, it won’t cream properly with the sugar, and the frangipane will be dense. Also, be generous with the frangipane—about 3 tablespoons per slice—but spread it all the way to the edges to prevent the brioche from drying out during baking. The almonds on top should be raw; toasted almonds can burn in the oven.

Fun Ways to Change Up This Almond Pastry

Swap the apricot jam for raspberry, strawberry, or orange marmalade for a different fruit note. Use sliced pistachios or chopped hazelnuts instead of almonds for a nutty twist. For a dairy-free version, substitute the butter with vegan butter and use a plant-based brioche. If you’re gluten-free, look for a good gluten-free brioche or challah—the frangipane is naturally gluten-free.

How to Serve Bostock

I love serving these warm with a dollop of crème fraîche or a scoop of vanilla ice cream for a dessert-like treat. For breakfast, pair them with a side of fresh berries and a drizzle of honey. A cup of strong black coffee or a latte cuts through the sweetness beautifully.

Storing Leftover Bostock

Once completely cool, store the Bostock in an airtight container at room temperature for up to 2 days. If you live in a humid climate, pop them in the fridge to keep the almonds from softening. They’re best enjoyed within 24 hours, but they’ll still be tasty the next day.

Can You Freeze Bostock?

Yes! You can freeze baked Bostock for up to 3 months. Let them cool completely, then wrap each piece individually in plastic wrap and place in a freezer bag. To serve, thaw at room temperature and reheat in a 350°F oven for 5–7 minutes to restore the crunch. You can also freeze unbaked assembled Bostock—just skip the final bake, freeze on a sheet pan, then transfer to a bag. Bake from frozen, adding a few extra minutes.

The Best Way to Reheat Bostock

To bring back that irresistible crunch, reheat Bostock in a 350°F oven for 5–7 minutes. Avoid the microwave—it will make the frangipane soggy and the almonds chewy. If you’re in a hurry, a toaster oven works great too. Just watch closely so the almonds don’t burn.

Frequently Asked Questions

Can I use regular bread instead of brioche?

Brioche is key for its rich, buttery texture and slight sweetness. Regular bread will work in a pinch, but the result will be less tender and more like a toast. For the best Bostock, stick with brioche or a similar enriched dough like challah.

Why is my frangipane runny?

Frangipane should be thick and spreadable. If it’s runny, your butter or egg might have been too warm. Chill the mixture for 10 minutes before spreading. Also, make sure you’re using fine almond meal, not almond flour with a coarser grind.

Can I make the frangipane ahead of time?

Absolutely! You can prepare the frangipane up to 3 days in advance and store it in the fridge. Let it come to room temperature before spreading, or warm it slightly to make it easier to work with.

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Prep Time 20

Cook Time 14

Total Time 34

Servings: 8 servings

Course: Breakfast

Cuisine: French

Calories: 278

Ingredients

8 slices brioche 1-inch thick slices
0.25 cup apricot jam
2 tbsp sliced almonds
1 tbsp powdered sugar

frangipane

1 cup almond meal
0.5 cup sugar
0.5 cup butter room temperature
1 egg
0.5 tsp almond extract

Equipment

sheet pan
pastry brush
cookie scoop
knife
metal spatula
cooling rack
mixing bowl

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.