Crisp on the outside, custardy in the middle, and covered in toasty almonds—Almond Bostock is the makeover your leftover brioche has been waiting for.
Think of it as a cross between French toast and an almond croissant: slices of buttery brioche are soaked with fragrant syrup, coated in rich almond cream, topped with sliced almonds, then baked until puffed, golden, and irresistibly crisp. One bite and you’ll see why this is a bakery classic in France.
Perfect for brunch, holidays, or whenever you want something that looks very fancy with surprisingly little effort.
Why You’ll Love It
- Bakery-level, zero stress: Uses store-bought or day-old brioche; no dough to knead.
- Transforms leftovers: Stale brioche becomes soft, custardy, and luxurious.
- Big almond energy: Almond syrup + almond cream + sliced almonds = pure flavor.
- Make-ahead friendly: Almond cream and syrup can be made in advance for easy mornings.
Ingredients
For the Brioche
- 6 slices brioche or challah, about ¾–1 inch (2–2.5 cm) thick
- Day-old or slightly stale works best
For the Soaking Syrup
- ½ cup (120 ml) water
- ¼ cup (50 g) granulated sugar
- 1–2 tbsp rum, amaretto, or brandy (optional)
- ½ tsp vanilla extract
- ¼ tsp almond extract (optional but recommended)
For the Almond Cream (Frangipane)
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 1 cup (100 g) almond flour (finely ground blanched almonds)
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- ¼ tsp almond extract
- Pinch of salt
- 1–2 tsp all-purpose flour (only if needed to thicken)
To Top & Finish
- ¾–1 cup (70–90 g) sliced almonds
- Powdered sugar, for dusting
- Optional: thin orange or lemon zest strips for garnish
Time & Yield
- Prep: 20 minutes
- Bake: 15–20 minutes
- Total: ~35–40 minutes
- Yield: 6 generous pieces
How to Make Almond Bostock
1) Make the Soaking Syrup
- In a small saucepan, combine water and sugar.
- Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
- Remove from the heat and stir in vanilla, almond extract, and liqueur (if using).
- Let cool slightly—you want it warm, not boiling, when brushing the bread.
The syrup is key: it wakes up stale bread and gives that custardy, moist interior.
2) Make the Almond Cream (Frangipane)
- In a mixing bowl, beat softened butter and sugar together until light and creamy (about 2–3 minutes).
- Add the eggs one at a time, beating well after each until smooth.
- Mix in vanilla, almond extract, and a pinch of salt.
- Add the almond flour and stir until you get a thick, spreadable cream.
- If it looks too loose (drippy instead of spreadable), add 1–2 teaspoons all-purpose flour to tighten it up.
The texture should be like thick frosting—it needs to sit on the brioche without sliding off.
3) Soak & Assemble the Brioche
- Prep the pan:
- Line a large baking sheet with parchment paper.
- Prep the bread:
- Arrange the brioche slices on the tray in a single layer.
- Soak with syrup:
- Generously brush the tops of each slice with the warm soaking syrup.
- You want the bread nicely saturated but not falling apart—go slowly, letting it absorb, then brush again as needed.
- Add almond cream:
- Spread a generous layer of almond cream over each slice, all the way to the edges.
- It should be about ¼–⅓ inch (0.5–1 cm) thick.
- Top with almonds:
- Sprinkle sliced almonds over the almond cream, gently pressing so they stick.
4) Bake Until Golden & Puffy
- Preheat the oven to 375°F (190°C).
- Bake for 15–20 minutes, or until:
- The almond cream is puffed, set, and lightly golden at the edges.
- Sliced almonds are toasted and fragrant.
- Let cool for a few minutes on the tray, then transfer to a rack.
Dust generously with powdered sugar right before serving.
How to Serve Almond Bostock
Serve warm or at room temperature. The exterior should be crisp and flaky; the inside, soft and custardy.
Pair with:
- A strong cup of coffee or espresso
- A latte or cappuccino for “bakery brunch” vibes
- Fresh berries or orange slices to cut through the richness
Top extras:
- A small dollop of whipped cream or crème fraîche
- A few curls of citrus zest for a bright, elegant touch
Nutrition (Per Piece – Approximate, for 6 pieces)
- Calories: ~350–420 kcal
- Fat: ~20–25 g
- Carbs: ~32–40 g
- Protein: ~7–9 g
- Sodium: Varies by brioche brand
(These are estimates and change with bread size and topping amounts.)
Pro Tips for Perfect Almond Bostock
- Use day-old brioche: Fresh bread can get too soft; slightly stale slices soak up syrup without collapsing.
- Don’t skimp on the syrup: Dry brioche = boring bostock. You want it clearly moist but not soggy.
- Smooth almond cream: Beat until no lumps remain; this helps it puff evenly.
- Watch the edges: If almonds are browning too fast, tent loosely with foil for the last few minutes.
- Serve the same day: Best texture is within a few hours of baking, but they reheat surprisingly well.
Variations & Twists
- Citrus Almond Bostock
- Add 1–2 tsp orange or lemon zest to the almond cream.
- Swap some of the water in the syrup for orange juice.
- Berry Bostock
- Spread a thin layer of raspberry or apricot jam on the syrup-soaked brioche before the almond cream.
- Chocolate-Almond Bostock
- Sprinkle mini chocolate chips over the almond cream before adding sliced almonds.
- Nut Mix-Up
- Use a blend of pistachios + almonds on top for color and extra flavor.
Make-Ahead, Storage & Reheating
- Make-Ahead Components:
- Almond cream can be made up to 3 days in advance. Store in an airtight container in the fridge.
- Soaking syrup can be made up to 1 week in advance and chilled; rewarm gently before using.
- Storing Bostock:
- Once baked and cooled, store in an airtight container at room temperature for up to 1 day, or in the fridge for up to 3 days.
- Reheating:
- Warm in a 325°F (160°C) oven or toaster oven for 5–8 minutes until the top re-crisps and the center is just warm.
- Avoid microwaving—it makes the texture soft and rubbery.
Why This Recipe Works
Brioche is already rich and buttery—but a quick soak in flavored syrup gives it new life, turning every slice into a moist, custardy base. Almond cream (frangipane) puffs in the oven, forming a soft, almost pastry-like layer that clings to the bread and traps moisture underneath. The sliced almonds toast on top, adding crunch and deep nutty flavor.
The result? Bakery-style Almond Bostock with layers of texture—crisp top, tender center, caramelized edges—made at home with simple steps and zero pastry school required.
Final Thought: Once you’ve tried this, you’ll start buying brioche just so it can go stale and become Almond Bostock. It’s that good.