Better Than French Toast: Bostock

Emma Christensen
Emma Christensen
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
updated May 2, 2019
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(Image credit: Apartment Therapy)

Move over french toast! We’ve got a new favorite Saturday morning treat. It’s this syrup-soaked, frangipane-topped, crispy-edged ode to breakfast glory called bostock.

Given that it’s base is a buttery day-old brioche roll sliced into thick portions, bostock is already pretty rich to begin with. But then it gets soaked in an almond simple syrup and spread generously with frangipane almond cream. If you want, you can sprinkle some sliced almonds on top, too. Surprisingly, this isn’t overkill.

In the oven, the syrup caramelizes on the edges and the almond paste forms a crunchy top crust. The middle turns rich and custardy. Served up for brunch, this confection is like classy comfort food.

We first heard about bostock in a pastry book we reviewed a few months ago, Baking Artisan Pastries & Breads. And then it popped up again in the Tartine Bread book. In fact, once we started looking, we saw bostock everywhere, from personal blogs to Francis Lam’s column in Salon.com.

Trust us, this is going to be the next big thing. Have you ever had bostock?

• Almond Brioche Bostock from Pete Bakes!
• The Best French Toast You’ve Never Heard Of by Francis Lam in Salon.com

Related: Fresh Ideas for Stuffed French Toast

(Image: Peter Andrew Ryan at Pete Bakes!)

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Baking
Breakfast
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sweets
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