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.

INGREDIENTS

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

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

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Add in the egg and the almond extract to amplify the almond flavor.

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

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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.

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Swipe up for the full recipe!

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