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–+ servings

Bostock Bread Recipe

This sweet and crispy French pastry is an indulgent way to use leftover bread, transforming it into a delicious almond-topped treat. This easy bread recipe includes a rich frangipane layer, simple syrup, and a touch of crunch from almonds, perfect for a luxurious breakfast or dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Bread
Cuisine French
Servings 4

Equipment

  • Stand mixer with paddle attachment
  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Small saucepan

Ingredients
  

Bread Base:

  • 4 slices of day-old brioche challah, or milk bread (¾ inch thick)

Frangipane (Almond Cream):

  • 6 tablespoons unsalted butter softened
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 1 cup almond flour
  • 3 tablespoons all-purpose flour
  • 1 large egg room temperature
  • 2 teaspoons almond extract

Simple Syrup:

  • ¼ cup sugar
  • ¼ cup water
  • 1 vanilla bean optional

Assembly:

  • ¼ cup sliced almonds
  • Confectioners’ sugar for dusting

Instructions
 

  • Preheat & Prepare: Position the oven rack in the middle and heat the oven to 350°F. Line a baking sheet with parchment paper. Arrange the bread slices in a single layer on the prepared sheet.
  • Make the Frangipane: In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt together on medium speed until light and fluffy (about 1 minute). Add almond flour, all-purpose flour, egg, and almond extract. Mix until just combined. Set aside.
  • Make the Simple Syrup: In a small pot, combine the sugar and water. If using a vanilla bean, split it lengthwise, scrape in the seeds, and add the pod. Simmer over medium heat, stirring, until the sugar dissolves. Remove from heat and discard or save the pod for vanilla sugar later.
  • Assemble the Bostock: Use a pastry brush to apply syrup generously to the tops of the bread slices. Flip and brush the other sides as well, using all the syrup. Spread a ⅛-inch-thick layer of frangipane on just one side of each slice. Top each with about 1 tablespoon of sliced almonds.
  • Bake: Bake for 25 to 30 minutes, or until the frangipane is golden at the edges and the bottoms are caramelized. Dust with confectioners’ sugar and serve warm.

Notes

  • This treat is best fresh, but leftovers can be stored covered in the refrigerator for up to 1 day.
  • To reheat, place slices on a wire rack over a baking sheet and warm in a 350°F oven for about 15 minutes.
  • You can enhance the flavor with a thin layer of jam under the frangipane or fresh fruits like peaches or berries before baking.
Keyword almond brioche recipe, baked almond toast, bread recipes, brioche breakfast idea, easy bread recipe, frangipane toast, French toast alternative, leftover bread dessert
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