Learn how to make Bostock (a.k.a. Bostok), or toasted almond brioche in English. This is the ultimate dish for a quick and easy breakfast or brunch dish that is guaranteed to impress your guests. In the recipe from my new cookbook, French Cooking for Beginner's, the crunchy, golden-brown slices of rich brioche generously slathered with raspberry jam and velvety almond cream (frangipane) are topped with toasted almonds and fresh raspberries.

Click Here to Watch My Step by Step Video Recipe

I like to think of bostok as more of a French toast alternative rather than simply just toast. Bostok is best made with day-old brioche, challah, or even panettone, though the latter never lasts long enough in our household to be transformed into bostok.

Toasted Almond Brioche

Crunchy, golden-brown slices of rich brioche generously slathered with raspberry jam and velvety almond cream (frangipane) are topped with toasted almonds and fresh raspberries.

FOR THE SIMPLE SYRUP

• 1/2 cup granulated sugar

• 1/2 cup water

• 1 teaspoon orange flower extract, vanilla extract, or rum

FOR THE FRANGIPANE

• 1 cup superfine almond flour

• 1/2 cup unsalted butter (room temperature)

• 1/3 cup granulated sugar

• 2 large egg yolks

• 1/2 teaspoon almond extract

TO FINISH

• 1 loaf brioche (about 14 ounces) (cut into 8 thick slices)

• 1/2 cup raspberry jam

• 1/2 cup sliced almonds (toasted)

• 1/4 cup confectioners’ sugar

• 24 fresh raspberries

1. To make the simple syrup, in a small saucepan over high heat, bring the sugar and water to a boil, stirring until the sugar is dissolved, about 2 minutes. Remove from the heat and let cool. Stir in the orange flower extract.

2. Preheat the oven to 375°F. Line a rimmed baking sheet with a silicone baking mat or buttered parchment paper.

3. To make the frangipane, in a food processor, process the almond flour, butter, sugar, egg yolks, and almond extract together until very smooth, about 30 seconds. If you don’t have a food processor, you can mix it by hand, but it will take much longer and the final consistency will be a little coarser.

4. To finish, lay the slices of brioche on the prepared baking sheet. Brush the tops with the simple syrup, then spread each with 2 tablespoons of the jam and 1/4 cup of the frangipane. Bake until golden brown, 12 to 15 minutes.

5. Transfer to plates, sprinkle with the toasted almonds and a generous dusting of confectioners’ sugar, garnish each slice with 3 raspberries, and serve.

Variations:

Bostock is so incredibly versatile. Try changing the jam flavors, topping fruits, or even the nuts.

Hazelnut and Peach: Use hazelnut flour in place of the almond flour. Replace raspberry jam with peach jam and top with grilled peach slices.

Nutella: Smear the brioche with a spoonful of Nutella and top it with toasted hazelnuts.