Blueberry bostock is going to be your new obsession. I’m not even kidding!
I just discovered this amazing dish, and I’ll definitely be making it every year when blueberry picking season hits. It is absolutley delicious and so easy to make.
If you love sweet breakfasts, like pancakes and french toast, you’re going to be pretty excited to have this dish in your recipe arsenal.
I’m not a huge sweet breakfast fan so I love the fact that the recipe can be altered to control it’s level of sweetness. We’ll talk about that in a bit, down at the bottom of this post when we get into the nitty-gritty of whether or not this dish is good for you.
What Is Bostock Pastry?
In the meantime, let’s talk a bit about just exactly what bostock is for those of you who don’t know already.
I am just discovering bostock myself. So, I’ll do my best to convey what I’ve learned about it to you.
In my research on bostock, I’ve seen it referred to as both French pastry and the original French toast. I feel that both of these descriptions fall short. And so, all I know right now, it that it’s French.
I am not a baker, although I am currently striving to improve my baking skills. My understanding of pastry, as limited as it may be, is that it is a layered dough that’s made with a very high fat content. Often that content is butter.
Pastry is satiating because of all it’s fat content. But, the texture is very light and airy.
The bread used to make bostock is also high in butter content. However, it is not light and airy. It is bread, not pastry, in my opinion.
So, if bostock is not much like a pastry, then maybe it is more like the original french toast?
I would have to argue no on that as well. French toast is bread that is soaked in a custard-like mixture and then fried in a pan.
Bostock is topped with a simple syrup. There is no custard-like mixture involved.
So, what is bostock then? Well … it’s one heck of a tasty French breakfast treat.
Is It Hard To Make Blueberry Bostock?
Blueberry bostock is anything but hard to make. It does take a bit of time, as you have to prepare a simple syrup and a frangipane topping.
But, both of those things throw together pretty easily. And once they’re ready there is nothing more to making blueberry bostock than layering the ingredients and putting it in the oven.
So easy. And yet, when you serve this amazing dish to friends and family, they’ll think you spent the entire morning in the kitchen. It’s that good!
How To Make Blueberry Bostock
As always, you’ll find a complete recipe at the end of this post, with printable instructions for your convenience.
Still, I’ll cover the basics here so you can see just how easy it is to make blueberry bostock for yourself.
The first thing you’ll do is prepare a simple syrup and a batch of frangipane. It will only take 5 or 10 minutes to throw both of these things together.
Then, you’ll lay out 8 slice of brioche bread on a parchment lined cookie sheet. And you’ll use a basting brush to soak them with the simple syrup. You’ll want to be sure to soak them well, using all of the simple syrup you made.
Next, you’ll spread a thin layer of blueberry fruit spread over them.
And then, follow that with a thick layer of the frangipane topping.
Finally, top it all with fresh blueberries, roasted, sliced almonds, and a bit of raw sugar. And bake until the top just starts to turn golden brown.
All of those delicious berries and cruncy almonds will bake down into the frangipane … so YUMMY!
Substitutions For This Recipe
Substitutions can definitely be made when making bostock in your kitchen.
Brioche is not the only bread that can be used. Challah is another great choice. Bostock will taste best with a bread that has a high butter and egg content. I’ll be honest, brioche and challah are the only two breads that I know of that fit the bill.
However, if you know of another one, go ahead and give it a shot. I’m sure it will be delicious! And do drop the name of that bread in the comments, because I’d love to have other options as well.
Another substitution that can be made when making bostock is jelly, jam, or fruit butters in place of the fruit spread. But, please note, that all of these are considerably sweeter than fruit spread and will change how sweet the finished product is.
And finally, the toppings can be switched out for any toppings you choose.
Flavor Combinations For Bostock
If you watched my youtube video about making blueberry bostock, then you know that the first time I ever made it was for this post. So, I don’t have a lot of experience with alternative flavor combinations for this recipe.
But I do have an imagination and close to 50 years experience in the kitchen, so I can definitely still make some pretty solid recommendations here.
Let’s start with different berries that can be used, like strawberry fruit spread with strawberries on top. Or raspberry, blackberry, currents, or mulberries done the same way. They all sound delicious right?!?!
Then there are fruit spreads that would make a fabulous bostock, but the fresh fruit isn’t all that conducive to topping the dish. These include, apple, pear, peach, and plum.
I say use them anyway. The fruit can be left out of the recipe, or a berry can be used to replace it.
Other things can be used instead of fruit for the topping as well. Chocolate chips, peanut butter chips, or marshmallows are great choices for this.
And I don’t want to forget the fruit butters. I am looking forward to making this dish with pumpkin butter this fall. That sounds fantastic to me. But then again, so do any of the fruit butters available out there. Apple, pear, peach, cranberry, mango, and fig all sound really great.
Is Blueberry Bostock Healthy?
Blueberry bostock is a ‘pastry’. There are definite limitations on just how healthy it can be.
If it’s as important to you, as it is to me, that you make the food you eat as healthy as possible, there are a few things you can do to make your bostock a bit better for you.
First, make your own brioche. Store bought bread, even the bread you buy in the bakery, is not good for you. It is full of preservatives. And the quality of the ingredients is sub par.
Next, cut back on as much of the sugar as you can. When I created the recipe I used half the honey in the syrup that I saw other recipes calling for. And it worked out perfectly. So, you may not want to cut sugar there.
But you can cut the amount of sugar used in the frangipane. Or you can use a different sweetener in it all together. Some suggestions for alternate sugars are; date, sucanat, and coconut sugar. Any one of these would work well.
And to cut back even further on the sugar, simply eliminate the sugar coating on top of the bostock.
Bostock Is A Treat
Finally, recognize that this is a treat. It is not meant to be a part of your regular diet. It is meant to be made and enjoyed on occasion.
I try to keep the dishes I make regularly to feed myself and my family very healthy. And it’s pretty easy to do because we all like good, nutritious food.
But, every once in awhile, we do like to indulge ourselves in something that’s not as desirable as far as health benefits go.
Blueberry bostock is a great compromise. It is full of fruit and nuts, which are really good for you. And the less desirable elements, like sugar and butter-rich bread, are not really all that bad.
So, assess the dietary evils and then make yourself a delicious batch of blueberry bostock. I know I’m going to be making it at least once a year as part of my blueberry picking season indulgence.
You may want to try these other delicious breakfast recipes as well …
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Blueberry bostock is easy to make. It is a sweet, buttery breakfast treat, that pairs the flavor of almonds and blueberries perfectly.
- FOR HONEY ALMOND SYRUP
- 1/2 c hot tap water
- 1/4 c honey
- 1/2 tsp almond extract
- FOR FRANGIPANE
- 1 1/4 c almond flour
- 2 tbl organic all-purpose flour
- 1 stick salted butter, room temperature
- 1/2 c sugar
- 2 farm fresh eggs, room temperature
- 1 tsp vanilla extract
- 1/8 tsp almond extract
- FOR BOSTOCK
- 8 slices brioche bread
- 1 c fresh blueberries
- 1/4 c sliced almonds, roasted
- 2 tbls raw sugar
- Preheat oven to 350 °.
- Combine all of the ingredients for the honey almond syrup in a small bowl and whisk until they are thoroughly combined. Set aside.
- Combine the almond flour and the all-purpose flour in a small bowl and set aside.
- Put the butter and the sugar in a medium bowl and beat until well combined.
- Add the eggs and blend until mixed well.
- Add the vanilla and almond extracts and hand stir until combined.
- Add the almond and all-purpose flour mixture and hand stir until mixed well. Set aside. This is the frangipane.
- Line a cookie sheet with a piece of parchment paper. And lay out 8 slices of brioche bread on it.
- Baste the brioche with the honey almond syrup. Use all of the syrup. Be sure to cover the bread all the way to the edges.
- Spread the blueberry fruit spread over the syrup soaked brioche in a thin layer.
- Spread the frangipane over the fruit spread in a thick layer.
- Top with fresh blueberries and sliced almonds.
- Sprinkle the raw sugar over the top.
- Place in the oven for 25-30 minutes.
- Remove from the oven and allow to rest for 10 minutes.
- Serve warm. Or allow to cool completely and serve at room temperature.
Amount Per Serving: Calories: 940Total Fat: 51gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 222mgSodium: 485mgCarbohydrates: 106gFiber: 6gSugar: 47gProtein: 19g
This data was provided and calculated by Nutritionix on 7/31/2022. Nutrition information isn’t always accurate.