Bostock for Breakfast: Your New Favorite Brunch Showstopper

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I also call this Billionaire French Toast 😆 because it is RICH and everything you’ve ever dreamed of.

Brioche aux amandes, or bostock, is like the best part of an almond croissant — you know, the moist, crumbly, decadent middle that makes them so irresistible? Imagine that smeared on a buttery, fluffy piece of toast. That’s bostock!

If your heart has not yet stopped with joy, read on for a recipe! It’s so simple, and an easy crowd-pleaser. I love serving this as a special breakfast around the holidays.

This recipe yields 8 slices of bostock.

What You’re In For:

Rich almond flavors in every bite. Seriously, you can smell it! 😍 And citrusy notes that brings it all together. This is a showstopper in every right.

Effort Level: 3/10 — There are a few steps involved (French toast would be quicker!) but the payoff far outweighs the energy required.
Deliciousness Level: 10/10 — This is my absolute favorite brunch item. Secret’s out. (Hope you like sweet though!)

What You’ll Need:

Ingredients:

Assembly:

8 slices of brioche bread
2 cups slivered almonds
2 tbsp powdered sugar

Orange syrup:

1/2 cup orange juice
1/2 cup water
1/4 cup zest of grapefruit, orange, and lemon
3/4 cup granulated sugar
2 tbsp Grand Marnier

Frangipane (Almond cream):

1 cup almond flour (I use this one made from whole almonds; you could also grind your own in a food processor)
3/4 cup powdered sugar, separated (you will first use 1/4 cup, then 1/2 cup)
1/2 cup butter, softened
1 egg, room temperature
A pinch of salt
1 tbsp bourbon vanilla extract
1 tsp almond extract

This recipe is adapted from Beyond Sweet & Savory. ♥

Instructions:

Prepare the orange liqueur syrup:
- In a small saucepan, mix the following:
  - 1/2 cup orange juice
  - 1/2 cup water
  - 1/4 cup zest of grapefruit, orange, and lemon
  - 3/4 cup granulated sugar
  - 2 tbsp Grand Marnier
- Boil over medium-high heat until the sugar dissolves completely.
- Once boiling, immediately lower heat and simmer the syrup until it has reduced by about 1/3 volume (about 6-8 minutes). Set aside and let cool.
Make the frangipane:
- In a food processor, mix the following until well-combined:
  - 1/4 cup powdered sugar
  - 1 cup almond meal
- In a mixing bowl: beat 1/2 cup softened butter on medium speed until creamy and fluffy.
- Add remaining 1/2 cup powdered sugar & beat until well-combined.
- Add in the almond meal/sugar mix and continue beating.
- Add the following and beat until well-combined:
  - A pinch of salt
  - 1 tbsp bourbon vanilla extract
  - 1 tsp almond extract
  - 1 egg, room temperature
Assemble the bostocks:
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Brush about 2 tbsp orange syrup on each slice.
- Spread about 3 tbsp frangipane cream on top.
- Sprinkle each slice with enough sliced almonds to cover the top.
- Bake for 15-20 minutes until the edges are toasted and cream is set. You should see some nice caramelization around the edges of the toasts.
- Cool 5 minutes and serve with a dusting of powdered sugar.