Blueberry Bostock

Stacked pieces of french toast pastries with blueberries and almonds visible in them.

Blueberry bostock is a sweet, buttery breakfast delight that combines tender brioche, rich frangipane, and juicy blueberries. Perfectly balanced with hints of almond and honey, this French-inspired treat is simple to make and guaranteed to impress at brunch or as a cozy afternoon snack.

Course Breakfast

Cuisine French

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 495kcal

Author Diane Gail

Ingredients

For Honey Almond Syrup:

1/2 cups hot tap water
1/4 cup honey
1/2 teaspoon almond extract

For Frangipane:

1 1/4 cup almond flour
2 tablespoons all-purpose flour organic preferred
1/2 cup salted butter room temperature
1/2 cup granulated sugar
2 farm fresh eggs room temperature
1 teaspoon vanilla extract
1/8 teaspoon almond extract

For Bostock:

8 slices brioche bread
1 cup fresh blueberries
1/4 cup sliced almonds roasted
2 tablespoons raw sugar

US Customary - Metric

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.

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.

Nutrition