Almond Bostock

Almond Bostock

Almond Bostock: The Dreamiest Brioche Toast You'll Ever Make 

Not your average French toast… and not quite an almond croissant either—Bostock is the magical in-between. Imagine golden slices of brioche soaked with warm honey, topped with a luscious almond filling, and baked until perfectly golden and crisp. It's rich, buttery, and surprisingly simple to make.

This Bostock is everything we love about brunch: crispy edges, creamy center, and a gorgeous nutty flavor. It tastes like a fancy French pastry but comes together in less than 30 minutes. If you’re looking to impress at brunch or just want to treat yourself on a lazy weekend morning, this recipe is a must-try. It has that bakery-quality taste with minimal effort.

Serve it with coffee, fruit, or a glass of bubbly if you're feeling festive. It’s the kind of recipe that feels indulgent without being fussy.

Almond Bostock

Ingredients

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    • 1 braided brioche loaf, sliced thick

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    • 1 cup almond flour

    • 5 ½ tablespoons unsalted butter, room temperature

    • ½ cup granulated sugar

    • 1 large egg

    • 2 tablespoons milk

    • ½ teaspoon vanilla extract

    • Pinch of salt

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    • Honey (warmed slightly until runny)

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    • Sliced almonds

    • Confectioners’ sugar (for dusting)

    Directions

    1. Preheat your oven to 350°F (175°C).

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    1. In a mixing bowl, cream together the butter and sugar until smooth and fluffy.

    2. Add the egg, milk, and vanilla extract, and mix until well combined.

    3. Stir in the almond flour and a pinch of salt. Set the filling aside.

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    1. Place your sliced brioche on a parchment-lined baking sheet.

    2. Warm the honey just until it's loose and brush it generously over each slice.

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    1. Spread a thick layer of the almond filling over each slice of brioche.

    2. Sprinkle with sliced almonds for that beautiful, bakery-style crunch.

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    1. Bake for 10–12 minutes, or until the tops are golden and slightly puffed.

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    1. Let cool slightly, then dust with confectioners’ sugar for that perfect final touch.
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    2 comments

    This sounds scrumptious!! Easy to make too! I will look forward to serving this as a special treat for brunch in the future. Thank you for sharing!

    Nancy

    This sounds scrumptious!! Easy to make too! I will look forward to serving this as a special treat for brunch in the future. Thank you for sharing!

    Nancy

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