New This Month


This French pastry is similar to French toast, only it's easier to pull off when feeding a crowd and offers a sweet, crisp surprise with its caramelized frangipane top crust. Martha made this recipe on Martha Bakes episode 605.

  • Yield: Makes 8 servings


For the vanilla simple syrup

  • 1/2 cup granulated sugar
  • 1 vanilla bean, split and scraped

For the almond frangipane

  • 2/3 cup blanched whole almonds, toasted
  • 1/2 cup granulated sugar
  • 6 tablespoons unsalted butter, softened
  • 1 large egg
  • 2 tablespoons all-purpose flour
  • 1 tablespoon dark rum
  • 3/4 teaspoon salt
  • 1/2 teaspoon almond extract

For assembling the bostock

  • One 3/4-pound loaf brioche
  • 1/2 cup apricot jam
  • 1/2 cup unblanched sliced almonds, for serving
  • Confectioners' sugar, for dusting


  1. Preheat oven to 400 degrees and line baking sheet with parchment paper.

  2. Make the simple syrup: In a small pot, combine sugar, 1/2 cup water, and vanilla bean; cook over medium-high heat, stirring, until sugar dissolves, about 2 minutes.

  3. Make the frangipane: In bowl of a food processor, combine almonds and sugar and process until finely ground. Add butter, egg, flour, rum, salt, and almond extract, and process until frangipane is smooth.

  4. Assemble the bostock: Slice brioche into eight 1-inch-thick slices. Brush both sides of each slice with simple syrup; place on prepared baking sheet. Spread each top evenly with 1 tablespoon jam and then 3 tablespoons frangipane.

  5. Bake until golden brown, 13 to 15 minutes. Sprinkle with sliced almonds and dust with confectioners' sugar before serving.

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