Bostock French Toast

Get ready to indulge in a mouth-watering treat with my French toast brioche Bostock recipe from Gaston Lenôtre! The brioche is shaped into cylinder, baked, sliced and dipped in a luscious almond syrup. Topped off with a generous layer of almond cream and a sprinkling of crunchy almond slivers. In this recipe, the star ingredients are the rich brioche, the fragrant almond syrup, and the luxurious almond cream. Each element adds a layer of flavor and texture that harmonizes perfectly to create a truly unforgettable taste experience. Join me in the kitchen as I guide you through the steps to create this exquisite French toast brioche Bostock!

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A mouth-watering French treat

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Brioche Cylinder

To begin, divide your brioche dough into 450g portions and shape each into a tight log—a crucial step for forming the classic brioche loaf shape. Once shaped, place the logs into the prepared molds and let them proof until doubled in size.
Preheat a fan oven to 330°F (160°C). Bake the brioche for 30–35 minutes, or until golden brown.After this initial bake, slightly unlock and open the molds, then return the brioche to the oven for another 10 minutes. This ensures even baking and a crisp crust.
Let the brioche cool slightly once done, then trim it into a clean cylinder and slice into wheels approximately 3 inches (7.6 cm) in diameter and 1 inch (2.5 cm) thick.

Almond Cream

In a food processor, combine the sugar, almond meal, and flour and blend into a fine powder. Add the softened butter and process until incorporated. Then, add the eggs and rum, blending until the mixture is smooth.
Any leftover almond cream can be saved for later use. It will keep for several days in the refrigerator and for months in the freezer.

Almond Syrup

Bring all ingredients to a boil. Use the syrup while it is at 160°F (70°C).

Assembly

Soak the brioche thoroughly in the syrup. Transfer it to a silicone mat or parchment paper. Top with the almond cream and press it gently into a layer of slivered almonds to coat. Dust with powdered sugar just before baking.

Baking

Preheat a fan oven to 350°F (180°C). Bake the bostocks for 15 minutes or until golden brown. Let them cool before enjoying.

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