This bostock pastry recipe is made leftover croissants or brioche bread, spread with a flavorful almond frangipane, topped with strawberries and almonds and baked to crispy, yet creamy perfection. It's the easiest breakfast recipe with no pastry making required!
Have some leftover croissants, brioche, or challah bread sitting on the counter? This bostock pastry is about to be your new go to for leftover bakery breads! It is, quite possibly, one of my favorite breakfasts ever.
You take a split croissant, add on a layer of frangipane (almond filling) and top it with fruit and almonds bake until it's hot and crispy. The frangipane sets on the top and edges, but bakes into the croissant to produce a creamy inside.
When you bite in, it's crunchy, creamy, sweet and tart from the strawberries, and finishes with that perfect almond flavor of the frangipane. The flavors and textures play so nicely together.
This breakfast is the cousin of french toast and an almond croissant, yet it couldn't be easier to make. Consider your leftovers upgraded! Your guests will love it.
What is bostock?
Bostock is a type of pastry found in many French and European bakeries, and you actually don't see it as much in America. The origin of bostock is that it was made as a way for bakeries to use up any leftover breads, and repurpose it into something even more delicious!
A cross between french toast and an almond croissant, it's traditionally made using brioche or challah bread, brushed with liquor or simple syrup, and topped with almond paste, sliced almonds, and sometimes fruit.
My version uses croissants (I love how crispy and flaky they get) and frangipane rather than almond paste. Most people already have almond flour on hand, but have to go out for (or order) almond paste.
- Croissants. They can be fresh or stale and on their last leg - either worksw!
- Frangipane. This is made of unsalted butter, powdered sugar, almond flour/finely ground almonds, flour, egg, and almond extract.
- Strawberries. Sliced strawberries go on top of the frangipane layer.
- Slivered almonds. To go on top of the strawberries and tie in the almond flavor.
How to Make Strawberry Almond Bostock Pastry
STEP 1: Cut two large croissants in half and place onto a baking sheet. Preheat the oven to 400℉/205℃.
STEP 2: Prepare the frangipane by beating together the butter and powdered sugar, then add the almond lfour, flour, and salt and mix on low. Add the almond and vanilla extracts and the egg and mix to combine.
STEP 3: Pipe or spread the frangipane on each croissant, then add sliced strawberries and slivered almonds.
STEP 4: Bake the bostock for about 20 minutes until the frangipane around the edges becomes golden brown and the almonds are also browned.
STEP 5: Remove from the oven and dust with powdered sugar. Serve warm.
There's a few ways you can mix up your bostock pastry!
Fruit: blueberries, rasperries, or really any berry can be used.
Bread: challah, brioche, or any closed structure bread. I actually like how the open structure of the croissants takes in all of the frangpane, though!
Liquor: about 1 tablespoon can be added to the frangipane. Amaretto, Grand Marnier or Cointreau are all great options.
Frangipane: You can turn this into a chocolate version by adding 1-2 tabslepoons of cocoa powder.
Storing and Freezing
The bostock should be enjoyed the day it's made, and can be stored at room temperature for one day. Reheat for a few minutes in a 400℉/205℃ oven, or eat at room temperature.
The bostock should not be frozen.
FAQs & Tips
It's best to use a stand or hand mixer if you have them, otherwise, get in there with a wooden spoon to really break down and combine the butter and powdered sugar.
Yes, definitely. This is just an extra flavor addition to be used, if desired.
Brioche, challah or "closed" textured white breads can be used.
No problem! You can make the frangipane by hand (a wooden spoon works great). Just be sure to really break down the butter and powdered sugar into a smooth paste before adding the remaining ingredients.
More breakfast recipes to try
- Fruit & Cream Cheese Puff Pastry Danish
- Cranberry Orange Rolls
- Baileys French Toast with Baileys Whipped Cream
- Bread Pudding with Bourbon Sauce
- Earl Grey Scones with Lemon Glaze
Strawberry Almond Bostock Pastry with Croissant
- Stand mixer with paddle attachment, or handheld mixer
- Piping bag or zip top bag optional
- Fine mesh sieve to dust on the powdered sugar
- 4 large croissants
- 6 tablespoons unsalted butter room temperature (85g)
- ¾ cup powdered sugar 90g
- ¾ cup almond flour 70g
- 2 tablespoons all-purpose flour 15g
- ¼ teaspoon kosher salt
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1 tablespoon almond or orange liquor optional
- 1¼ cups sliced strawberries ~150g
- ⅓ cup sliced almonds 35g
- powdered sugar for dusting
- Slice the croissants in half and place onto a sheet pan. Preheat the oven to 400℉/205℃.
- In the bowl of a stand mixer fitted with the paddle attachemnt (or using a handheld mixer), beat together the butter and powdered sugar until creamy.
- Add the almond flour, flour, and salt and mix on low speed until combined.
- Add the extracts, egg, and liquor (if using) and mix on medium low speed to break up the egg and fully combine.
- Pipe or spread the frangipane onto each croissant. The entire batch should be used for 4 large croissants.
- Add sliced strawberries to completely cover the frangipane, then sprinkle the almonds on top.
- Bake for 20 minutes until the frangipane gets browned at the exposed parts and the croissant sides are crispy. Some frangipane may fall over the sides, which is normal.
- Dust each bostock with powdered sugar, then serve warm.