Bruno Albouze Bostock

Bostock / French Toast

Yields1 ServingPrep Time45 minsCook Time18 minsTotal Time1 hr 3 minsRating


 450 g Brioche*
Almond Cream
 100 g Almond meal
 100 g Powdered sugar
 10 g Corn starch, or flour
 100 g Butter, softened
 50 g Egg (1)
 20 g Dark rum
Almond Syrup
 500 g Water
 250 g Sugar
 50 g Powdered sugar
 50 g Almond meal
 10 g Orange zest (1)
 30 g Orange blossom water, orgeat syrup
 200 g Sliced almonds
 30 g Powdered sugar



To make your own brioche, look up at Brioche Recipe. Trim and slice into 3'' diameter and 1''/2.5cm thick wheels. Save scraps for bread pudding.

Almond Cream

Combine powdered sugar, almond meal and cornstarch together and set aside. Meanwhile in a stand mixer or by hand, cream the softened butter. Add dry ingredients, then the egg and rum. Use at room temperature.

Almond Syrup

Bring to a boil, and add flavoring. Use syrup at 160ºF/70ºC.


Soak brioche in syrup and flip a few times during soaking. Transfer onto a silicone mat, or parchment paper. Top with the almond cream within 1/4''/5mm off the edges. Dip in slivered almonds and dust with powdered sugar.


Bake bostock at 400ºF/200ºC for 15 to 20 min. Best served at room temperature. Bon appétit!

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