Blueberry Bostock || French-Inspired Breakfast Pastry
This blueberry bostock is a delightfully indulgent breakfast treat made with brioche, frangipane, and blueberries. Lightly sweet and beautifully crisp around the edges, it’s perfect for seasonal brunches or breakfast gatherings.
If you love indulgent breakfast recipes, try my Farmhouse Pancakes or Steak Fajita Omelet next.
Introduction
Bostock is a French-style breakfast dish that transforms slices of brioche into something truly special. It starts with simple syrup, gets a layer of fruit spread, then is topped with frangipane, nuts, and fresh fruit before being baked to golden perfection.
While traditionally made with orange blossom water and almonds, this version highlights seasonal blueberries for a twist that’s just as delicious. It’s easy enough to prepare in the morning, yet elegant enough to serve for guests.
Why This Recipe Works
- Uses thick-cut brioche that crisps beautifully in the oven.
- Layered with blueberry fruit spread and frangipane for a rich, balanced flavor.
- Fresh berries and sliced almonds add texture and visual appeal.
- Easy to customize with different fruit, spreads, or toppings.
- Looks impressive but comes together with minimal effort.
Ingredients For Blueberry Bostock
You can find all of these ingredients in a well-stocked grocery store or pantry.
- Brioche Bread: Thick-cut slices work best.
- Blueberry Fruit Spread: Less sweet than jam; adds fruity depth.
- Fresh Blueberries: Optional but adds color and brightness.
- Frangipane: Almond-based topping made with butter, sugar, eggs, and almond flour.
- Sliced Almonds: For a crunchy, toasty finish.
- Honey or Sugar: For the simple syrup.
- Raw Sugar (optional): Sprinkled on top before baking.
See recipe card below for full information on ingredients and quantities.
Variations or Substitutions
- Use challah or any enriched bread in place of brioche.
- Swap blueberry spread for strawberry, raspberry, or plum jam.
- Try pear, apple, or pumpkin butter for a fall version.
- Use different nuts like pecans or hazelnuts instead of almonds.
- Skip fresh fruit or use frozen berries, no need to thaw.
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How To Make Blueberry Bostock
Gather the ingredients for this recipe.
- Make syrup:
Simmer equal parts honey (or sugar) and water until fully dissolved.
- Make frangipane:
Beat butter, sugar, egg, and almond flour together until smooth.
- Arrange slices:
Lay out brioche slices on a parchment-lined baking sheet.
- Brush with syrup:
Coat each slice with the prepared simple syrup, using all of it.
- Spread with fruit layer:
Add a thin layer of blueberry fruit spread to each slice.
- Add frangipane:
Spread frangipane evenly over the fruit-topped brioche.
- Top slices:
Sprinkle with fresh blueberries, sliced almonds, and raw sugar if desired.
- Bake toast:
Bake at 375°F (190°C) until edges are golden and toppings are set.
Recipe FAQs
Absolutely. Just choose a loaf that’s slightly stale or day-old if possible.
Use finely ground almonds instead.
Moderately sweet. Adjust the amount of sugar in the frangipane or skip the raw sugar topping to reduce it.
It is recommended that it be made the same day to prevent over absorption of the toppings into the bread.
Serve
Serve blueberry bostock warm from the oven with coffee, tea, or a sparkling brunch beverage. It makes a lovely centerpiece for a spring or summer breakfast table and also pairs well with savory dishes like quiche or eggs.
Expert Tips
- Use day-old brioche: Slightly stale bread holds up better to the syrup and prevents sogginess.
- Spread to the edges: Cover each slice fully with toppings to maximize flavor in every bite.
- Toast the almonds: Lightly roast sliced almonds before baking for extra crunch and deeper flavor.
- Line the pan: Use parchment paper to prevent sticking and make cleanup easy.
- Let cool slightly: Allow the bostock to rest after baking so the frangipane can set properly.
- Customize the fruit: Swap blueberries for raspberries or strawberries for a seasonal variation.
- Adjust sweetness: Sprinkle more or less raw sugar on top to suit your taste.
Blueberry Bostock
Equipment
- Small bowl (for syrup)
- Medium bowl (for frangipane)
- Whisk
- Hand mixer
- Parchment lined cookie sheet
- Pastry brush
Ingredients
For Honey Almond Syrup:
- 1/2 cups hot tap water
- 1/4 cup honey
- 1/2 tsp almond extract
For Frangipane:
- 1 1/4 cup almond flour
- 2 tbls all-purpose flour organic preferred
- 1/2 cup salted butter room temperature
- 1/2 cup granulated sugar
- 2 farm fresh eggs room temperature
- 1 tsp vanilla extract
- 1/8 tsp almond extract
For Bostock:
- 8 slices brioche bread
- 1 cup fresh blueberries
- 1/4 cup sliced almonds roasted
- 2 tbls raw sugar
Instructions
- Preheat oven: Set oven to 350°F and line a cookie sheet with parchment paper.
- Prepare honey almond syrup: Whisk hot water, honey, and almond extract in a small bowl until fully combined. Set aside.
- Mix dry ingredients for frangipane: Combine almond flour and all-purpose flour in a small bowl.
- Cream butter and sugar: In a medium bowl, beat butter and sugar until light and fluffy.
- Add eggs and flavorings: Mix in eggs, vanilla extract, and almond extract until smooth.
- Add dry ingredients: Stir in the almond flour mixture until combined to create the frangipane. Set aside.
- Assemble bostock: Lay brioche slices on the prepared cookie sheet. Brush each slice with honey almond syrup, covering the edges.
- Add layers: Spread a thin layer of blueberry fruit spread over the syrup-soaked brioche.
- Spread frangipane: Generously spread frangipane over the fruit spread.
- Add toppings: Sprinkle with fresh blueberries and roasted sliced almonds. Top with raw sugar.
- Bake: Place in the oven and bake for 25-30 minutes.
- Cool and serve: Let rest for 10 minutes. Serve warm or allow to cool to room temperature.
Video
Notes
-
- Use day-old brioche: Slightly stale bread holds up better to the syrup and prevents sogginess.
- Spread to the edges: Cover each slice fully with toppings to maximize flavor in every bite.
- Toast the almonds: Lightly roast sliced almonds before baking for extra crunch and deeper flavor.
- Line the pan: Use parchment paper to prevent sticking and make cleanup easy.
- Let cool slightly: Allow the bostock to rest after baking so the frangipane can set properly.
- Customize the fruit: Swap blueberries for raspberries or strawberries for a seasonal variation.
- Adjust sweetness: Sprinkle more or less raw sugar on top to suit your taste.
I’ve never heard of this before but it sounds amazing, I will definitely be adding it to my list of things to try!
I just heard of it myself. This was my first time making it. It’s really a great dish, do try it 😉
Yum! This looks delicious and I would be remiss if I didn’t admit that french toast is one of my favorite things to eat — period. It doesn’t have to be breakfast to be a good idea. And therefore I am assuming that I will also love this.
My son feels the same way about french toast as you do. Me … it’s not my go to, but it’s good. This was fantastic and it was really good leftover too 😉 It’s perfect for someone with kids in the house. So easy to make breakfast for the house on one tray!
This looks amazing! I’m all for anything with almond extract. I will definitely have to give this one a try!
Hope you enjoy it Heather 😉
This Blueberry Bostock is the perfect blend of buttery, almondy goodness topped with sweet, juicy blueberries — a real treat for breakfast or dessert! It’s a unique and flavorful twist on the classic French pastry that’s sure to impress. If you make it, I’d love to hear how it turns out — please leave a review and share your thoughts with others! And if you have any questions or need tips while making it, feel free to drop a comment. I’m happy to help and would love to see your version of this delicious dish. Enjoy!