Blueberry Bostock Pastries

Blueberry Bostock Pastry is a delicious cross between French toast and an almond croissant. This indulgent breakfast or dessert is made with brioche bread, almond frangipane, and almonds. Adding bright pops of blueberries takes it to the next level.

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This Blueberry Bostock Pastry is my rendition of a traditional European recipe. French bakeries would make brioche aux amandes as a way to use up leftover bread, or stale bread,  from the prior day, much the way my bakery would make almond croissants with yesterday's leftovers.

While I'm a sucker for any french toast recipe, with its custardy texture, bostock gets me with it's crispy edges, creamy almond center, and crunchy almonds.

I wanted to add blueberries to these traditional bostock to make them more of a complete breakfast. Like my oven French toast, bostock pastry is baked in the oven until the frangipane is caramelized and fluffy, the almonds are toasty, and the blueberries are jammy.

The only thing missing for me is some crispy bacon, but hey that's okay. I should be able to make it for one day.

Ingredients

Nothing complicated, and all the things you'll want to make even more frangipane for my peach and frangipane galette, almond croissants, and pear galettes.

• Bread - You can buy your own day-old brioche bread, but I definitely recommend making my super easy brioche bread. Whichever one you choose, make sure to slice it thick, at least ½ inch, to support all the added deliciousness.
• Almond flour - If you can't find almond flour, or almond meal, you can grind blanched slivered almonds in a food processor until the texture of cornmeal.
• Sliced almonds - Be sure that you are using untoasted almonds as they will toast during the baking time. If they are already toasted you risk them burning.
• Blueberries - You can use store-bought frozen blueberries, but do not thaw them first or they will leak and make the frangipane soggy.
• Extra fruity - You can use most any fruit, but blueberries, raspberries, and strawberries are amazing in this recipe.

See recipe card below for exact quantities.

Substitutions & Variations

If you need to make this recipe fit a certain diet, I might be able to help you. If you want to play with your food and change things up, I always have a few ideas!

• Nut-allergy - If you have a nut allergy, you can still enjoy a delicious blueberry bostock. In place of the almonds in the frangipane, use oat flour, or gind oats to a flour consistency. Instead of topping your brioche with sliced almonds, sprinkle on large unsweetened coconut flakes.
• Gluten free - Feel free to use a nice sturdy gluten free bread as your base.
• No berries - If you can't find fresh blueberries, try spreading a thin layer of jam on your bread before adding the frangipane.
• Chocolate almond - Add a layer of Nutella under your frangipane and dust with a combination of powdered sugar and cocoa powder.

Instructions

There are a lot of pictures below, but that's because I want you to feel fully prepared to make delicious bostock pastries. As always, read the whole recipe through, gather your ingredients, and let's get started! To begin:

• Leave 6 thick slices of brioche bread out overnight to dry out or place into a 300°F oven for 10 minutes.
• Line a large sheet pan with parchment paper and preheat oven to 350°F. Place sliced almonds into a shallow plate or small sheet pan.

Step 1: In a small saucepan boil water and sugar together until sugar completely dissolves. Mix in 1 teaspoon almond extract. Set aside to cool.

Step 2: Using a hand mixer, cream together the butter and sugar until light and fluffy, about 2 to 3 minutes. Mix in the almond flour. 

Step 3: Add in the egg and the almond extract to amplify the almond flavor.

Step 4: Mix until it’s all combined and fluffy, about another minute.

Step 5: Brush the top of a piece of brioche bread with the sweet syrup, all the way to the edges. Don’t soak it, but give it a good twice-over.

Step 6: Spread with about ⅛ inch thick layer of frangipane, about a tablespoon, all the way to the edge of the bread. 

Step 7: Press the bread, frangipane side down, into a plate containing sliced almonds, pressing mostly on the edges.

Step 8: There should be less almonds in the center. Press some blueberries into the frangipane.

Step 9: Press some blueberries into the frangipane in the center.

Step 10: Place on prepared baking tray and repeat with the rest of the slices of brioche.

Step 11: Bake at 350°F for 25-30 minutes, or until the frangipane starts puffing up and the almonds are golden brown.

Step 12:  Cool completely and then dust with powdered sugar.

Hint: I like to completely lean into the French toast vibes by drizzling with a little bit of maple syrup. Be sophisticated and eat with a knife and fork, or do like I do and just pick it up and take a big bite!

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