Bostock is a french pastry that uses leftover brioche bread. It is like a mock almond croissant. The edges of the bread slices caramelize while the inside stays soft. It has a toasted crunch on the outside and a tender, rich interior.
Ingredients
Instructions
- Preheat the oven to 400℉. Line a baking sheet with parchment paper.
- Place the brioche bread slices on the prepared 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.
- Make the frangipane by combining the almond flour, sugar, salt, butter, egg, and almond extract in a medium-size mixing bowl. Stir to combine.
- Divide the frangipane over the slices of bread. Spread the frangipane evenly over each slice of bread. Sprinkle with almonds.
- Bake for 12-14 minutes, until the top is puffy and lightly toasted. Remove from the oven and dust with powdered sugar. Serve warm or at room temperature.
Notes
My family found Franz’s gluten free breads when we were vacationing in the state of Washington. I can’t find it where I live in Minnesota, so I order it online.
To reheat the Bostock, place your leftover pieces on a parchment lined baking sheet and bake at 350℉ for 5-10 minutes.
