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Call up your fancy friends and invite them over for Bostock with Lemon and Almonds!

How to make Bostock pastry: Brioche soaked in syrup and topped with lemon almond cream, sliced almonds, and baked, brioche bostock tastes like the absolute best French breakfast toast you’ve ever eaten!

Thick slices of brioche that are first soaked in syrup, then topped with a layer of crunchy, sweet almond paste and baked until fluffy inside and lightly golden and crispy on top, bostock is quite possibly the best-tasting yet widely unknown breakfast treat you’ll find.

It tastes like an almond croissant and a slice of the fluffiest, most ethereal French toast got together to create one perfect pastry. I would host a party just to serve my friends bostock. It is THAT good

I’m not entirely sure why bostock doesn’t appear on cafe menus all across the country, but I’m guessing it is on the verge of a serious breakout moment.

In addition to tasting like a veritable slice of heaven, bostock is straightforward to prepare and uses easy-to-find ingredients, and its taste only improves as it cools.

You can store bostock for up to three days, meaning that, if you have any leftover, you are in for multiple mornings of breakfast bliss.

Thick slices of brioche bread topped with almond-lemon frangipane and baked to create a homemade version of bostock, a French pastry.

Bostock Definition + Pastry Origin

Bostock is a classic French pastry and was created as a way of using up day-old brioche.

It’s popular and easy to find in France, and while the reports as to bostock pastry’s origin differ, most I read trace it back to Normandy, a region in northern France.

Here in the US, I’ve seen bostock at Tartine Bakery in San Francisco (yet another reason I probably need this cookbook.)

The brioche is soaked in syrup or spread with marmalade, smeared generously with an almond paste called frangipane, then baked until it’s crispy on top, soft in the center, and irresistibly delicious throughout.

Think of bostock as the ultimate French toast you’ve been missing all your life.

Bostock pastry with lemon and almonds. A step by step recipe for how to make bostock pastry.

How to Make Bostock

Brioche bostock is traditional, and I love it so much that I have no desire to wander.

Brioche is also easy to find. No need to hunt for a fancy braided loaf. Mine came presliced in a regular old bread sleeve, and it was perfection.

Bostock can also be made with challah or a similar enriched bread.

Sliced brioche, almond frangipane, butter, and almonds are the key ingredients for this easy French bostock pastry!

Once you have your bread, it’s time to brush it with simple syrup. Regular simple syrup is traditional, and I couldn’t resist infusing mine with lemon too.

In addition to being wonderful paired with almond, lemon’s light, bright flavor is an appealing contrast to the rich brioche.

Top lemon bostock with some berries, and it tastes like spring.

The next step is the frangipane, which is a very fancy and unnecessarily intimidating way of saying “butter, eggs, almond flour, and sugar mixed into a delicious paste.”

Bostock is topped with sliced almonds for a delicious brunch recipe and treat.

If you’ve had an almond croissant, frangipane is that miraculous, sweet, soft filling in the middle.

Instead of using regular butter, I reached for a softened butter spread. Since it’s spreadable right out of the refrigerator, it’s ideal when you don’t want to wait for butter to soften (me, all the time).

Since frangipane itself is a spread, it’s a natural fit. You can also use softened unsalted butter if you prefer.

I couldn’t resist the urge to add lemon to the frangipane too. It was just the right amount to make the bostock taste extra bright, without overwhelming the almond.

For a little extra crunch, I sprinkled slivered almonds on top. From here, it’s into the oven and on to our breakfast!

How to Store and Freeze

  • To Store Baked. Store leftover bostock at room temperature in an airtight container for up to 3 days.
  • To Store and Freeze Unbaked. Unbaked bostock can be tightly wrapped and refrigerated for up to 3 days or frozen for up to 3 months. Bake as directed (if frozen, thaw prior to baking).
Bostock with almonds and lmeon is perfect to serve for a fancy brunch or special occasion!

Whether you are looking to wow a crowd, cook breakfast for a special occasion (birthdays, Mother’s Day, and “You took out the trash for me, THANK YOU!” Day are all perfect reasons for bostock), want a recipe you can make in advance, or simply want to sweeten your morning, bostock is an ideal choice.

It also pairs perfectly with a Strawberry Champagne!

And now, the best French toast you didn’t know you were missing!

Bostock with Lemon and Almonds

5 from 5 votes
How to make Bostock pastry: Brioche soaked in syrup and topped with lemon almond cream and sliced almonds, then baked, brioche bostock tastes like the absolute best French toast you’ve ever eaten! Easy recipe that’s perfect for breakfast or brunch.

Prep: 25 minutes
Cook: 15 minutes
Total: 40 minutes

Servings: 8 slices


  • 1 large loaf brioche cut into 8 (1-inch) slices, left out overnight to stale if possible
  • 1/2 cup water
  • 1 cup granulated sugar divided
  • 1 tablespoon fresh lemon juice you’ll need about 1 medium lemon for the juice and fresh lemon zest in this recipe
  • 2 teaspoons fresh lemon zest
  • 1 cup almond meal make sure it is the kind without the almond skins
  • 4 tablespoons  butter with canola oil spread or unsalted butter, softened
  • 1 large egg
  • 1/2 teaspoon pure almond extract
  • 1/8 teaspoon kosher salt
  • 1 cup sliced almonds
  • For serving: powdered sugar fresh berries


  • Place racks in the upper and lower thirds of your oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Arrange the brioche slices evenly between the two pans, leaving at least 2 inches between each.
  • In a small saucepan over medium heat, combine the water and 1/2 cup granulated sugar. Heat and stir until the sugar dissolves completely, 1 to 2 minutes. Stir in the lemon juice. With a pastry brush, brush the liquid liberally on both sides of the brioche. You want it good and soaked. Set aside while you assemble the rest of the recipe.
  • To make the frangipane, place the remaining 1/2 cup granulated sugar and 2 teaspoons lemon zest in a medium bowl. With your fingers, work the zest into the sugar until it is fragrant and moist. Add the almond meal, butter, egg, almond extract, and salt. With a fork, mix until the ingredients are evenly combined, switching to a rubber spatula partway through. This will take some patience but is well worth it.
  • With a spoon, scoop the frangipane onto the brioche slices and, with the back of the spoon, spread it into an even layer, ensuring that you cover each slice all the way to the edge. Sprinkle the sliced almonds over the tops.
  • Bake for 15 to 17 minutes, until the tops are light golden brown, rotating the pans 180 degrees and switching their positions once halfway through. Let cool completely (it’s hard but worth it!). Dust with powdered sugar and top with raspberries. Enjoy!



  • Store leftover bostock at room temperature in an airtight container for up to 3 days. Unbaked bostock can be tightly wrapped and refrigerated for up to 3 days or frozen for up to 3 months. Bake as directed (if frozen, thaw prior to baking).


Serving: 1sliceCalories: 421kcalCarbohydrates: 47gProtein: 10gFat: 22gSaturated Fat: 4gCholesterol: 38mgFiber: 5gSugar: 30g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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  1. WHERE HAS THIS BEEN ALL MY LIFE?? lol Seriously, my daughter and I LOVE making French toast with this lovely chocolate chip brioche from Aldi. This recipe will take that up quite a few notches!! I can’t wait to try it!

  2. I can barely contain my excitement here. This sounds amazing. I am totally going to make this. All my favorite flavors. I’d eat it any time of the day!5 stars

  3. Delish! Tweaks: I skipped the lemon juice and zest, ground up regular almonds in my food processor to make the almond meal (the skins didn’t bother us), and added maybe 1/8 teaspoon of almond extract to the simple syrup. They were a big hit at Mother’s Day brunch, and now I have two extra slices in the freezer for later!5 stars

  4. Bostock really is amazing! It’s definitely time to make it again. It’s also time to plan another weekend together. 5 stars

  5. Are almond flour and almond meal the same? You use reference flour when talking about frangipane but end up using almond meal in your recipe?

    Can’t wait to try this!

    1. Ian, yes they are! Sorry for the confusion. Look for the fine white kind (without the peels; if the peels were left on, you’ll see lots of brown specs vs. it being a pure white color). I hope you enjoy it!

    1. Thank you, Shannon! I have not made this recipe without the almond items and cannot recommend it. You could try experimenting with a different type of flour to avoid the almond meal. I hope you enjoy the recipe if you give it a try!

  6. I’m not sure wether to be grateful I found this recipe, or angry, because it’s my new favorite thing and I want to eat it every day now! I have a major soft spot for all things lemon and almond flavored, and this was the most satisfying  sweet dish I’ve had in a a while. I’m gluten free so I actually made half of these using gluten free bread (my husband gets the yummy brioche because he can eat anything) and they came out Absolutely incredible. Truly, never would have known they were gluten free. Thanks a million for sharing this special recipe 5 stars