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Week 16: Bostock with Strawberries (France)

This recipe tastes just like an almond croissant and french toast merged together and topped off with strawberries!

Bostock was designed to use up day-old brioche and is popular in France, where it originated in Normandy.

Here are the components of making bostock:

Soak the bread in a simple syrup

Brush on strawberry jam

Top with frangipane and strawberries

You can substitute with other fruit, or instead of almond extract in the frangipane, add lemon or orange flavoring.




Simple Syrup:

  • 1/4 cup honey

  • 1/4 warm water


  • 1 cup sliced almonds

  • 1/2 cup granulated sugar

  • 1 egg

  • 1/2 cup butter

  • 1/4 teaspoon almond extract


  • 6 slices brioche (you can use my recipe here)

  • 1 pound of strawberries, sliced

  • 1/2 cup toasted almonds


  1. Preheat your oven to 350 degrees F, and line a baking sheet with parchment paper.

  2. To make the simple syrup, mix honey and water until the honey is dissolved.

  3. In a food processor, mix the almonds, egg, butter, almond extract, and sugar to make the frangipane.

  4. Take a slice of bread and soak it in simple syrup. Brush on the strawberry jam and top with frangipane and strawberries. Bake for 30 minutes until the frangipane turns golden brown. Top with fresh strawberries and toasted almonds.


- The Bored Baker 👩🏽‍🍳


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