Raspberry, Almond and Nectarine Bostock

First things first… what is Bostock? Bostock dates back to 1930s France, where a genius patisserie combined day-old brioche or challah, sweet almond frangipane, fruit, and a generous dusting of confectioner’s sugar to make an ideal brunch or dessert pastry. Somewhere between French toast and an almond croissant, this Bostock makes full use of ripe nectarines, slightly tart raspberry preserves, almond frangipane, and toasty challah bread. I love the almost-meditative layering process wherein the thick-cut slices of egg and sugar laden challah or brioche are brushed with a sugary syrup to moisten the day-old bread. Then a thin layer of raspberry preserves is spread over each slice, followed by a liberal sprinkling of almond frangipane- a sweet, almond based spread. The bread slices are then topped with sliced nectarines, sprinkled with almonds and baked until the bread is nice and toasty. A final sprinkling of confectioner’s sugar and an ideal brunch or dessert is ready to be served. 

Raspberry, Almond and Nectarine Bostock

Serves 4


  • ¾ cup almond flour
  • 3 tablespoons plus 1 ½ tablespoons granulated sugar
  • Pinch of salt
  • 3 tablespoons unsalted butter, cubed
  • 1 egg yolk
  • ½ teaspoon almond extract
  • ½ teaspoon pure vanilla extract 
  • 1 ½ tablespoons water
  • 4 slices thick-cut brioche or challah bread
  • 4 teaspoons seedless raspberry preserves
  • 1 nectarine, seed removed and cut into 16 slices
  • ¼ cup sliced almonds
  • Confectioners’ sugar, for garnish


  1. To make the frangipane: In the bowl of a food processor with a blade attachment, combine almond flour, 3 tablespoons of granulated sugar, and a pinch of salt. Pulse until combined. Add the cubed butter, egg yolk, almond extract, and vanilla extract and blend until combined, scraping down the sides of the bowl as needed. 
  2. Meanwhile, in a small saucepan, whisk together 1 ½ tablespoons of granulated sugar and 1 ½ tablespoons water. Cook over medium heat, until the sugar dissolves, about 2-3 minutes. Remove from heat.
  3. Preheat oven to 350 degrees and line a rimmed baking sheet with parchment paper. Place four slices of bread on the baking sheet. Using a pastry brush, brush both sides of the bread with the sugar syrup. 
  4. Divide the raspberry preserves among the four slices of bread. Spread into a thin layer. Generously sprinkle the almond frangipane over the bread. You can also spread the frangipane over the bread slices in a thick layer but try not to disturb the raspberry preserves underneath.
  5. Place four slices of nectarines on each slice of bread and sprinkle each slice with almonds. 
  6. Bake for 15-20 minutes, rotating the pan halfway through. Remove from oven and allow to cool for 10 minutes. Transfer to serving dish and garnish with a dusting of confectioners’ sugar. 

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