Welcome back to the summer of frangipane, where we find any and all excuses to put sweet almond pastry cream in things. A few weeks ago, I dropped spoonfuls of frangipane onto a puff pancake. This week, I’m keeping things a little more traditional with Double Raspberry Bostock.

If you’ve never heard of Bostock, think of it as French toast’s glamorous pastry cousin—stale slices of rich brioche painted with simple syrup, topped with frangipane, and baked until brown. What a way to use up leftover bread! You can leave it plain or top it with fruit if that’s your jam. It’s definitely my jam, as evidenced by today’s recipe.

You see, where traditional Bostock is painted with simple syrup, Double Raspberry Bostock is painted with thinned raspberry preserves before being topped with frangipane and fresh raspberries. The tart nature of the berries cuts through the sweetness of the brioche and the frangipane and, well, it just works. It’s balanced, it’s berry, it’s delicious.

Oh, and it’s easy. Bostock is technically considered a pastry, even though it’s mostly just an excuse to use up old bread. Who doesn’t love a treat that helps prevent food waste?!

As you’ve likely realized, you can make Double Raspberry Bostock your own by using the fruit and preserves of your choice. Keep it all one flavor profile or mix and match. That’s the great luxury of making your own Bostock at home—you can my recipe and make it yours.

Double Raspberry Bostock {Brioche with Almonds}
makes 8 servings

Frangipane:
1 cup blanched almond flour or 4 ounces blanched almonds
1 tablespoon all-purpose flour
pinch of Kosher or sea salt
6 tablespoons granulated sugar
6 tablespoons unsalted butter, cold-ish room temperature, cut into cubes
1 large egg
1/2 teaspoon pure almond extract

Raspberry Preserves:
1/2 cup raspberry preserves
2 tablespoons water 

For Assembly:
8 thick slices brioche, preferably a bit stale 1/2-1 6 oz package fresh raspberries
2-3 tablespoons sliced almonds (optional)
2 tablespoons confectioner’s sugar

Arrange a rack in the center of the oven. Preheat the oven to 350F. Line a rimmed sheet pan with parchment paper. Set aside.

Make the frangipane. In a food processor (or very good blender), pulse almond flour, all-purpose flour, salt and sugar together. Pulse in butter. Pour in egg and almond extract, and process until frangipane is a homogenous paste.

Thin the raspberry preserves. Use a fork to whisk jam and water together in a small microwave safe bowl. Warm in the microwave for 15 seconds, just so that it thins out even more. This step may also be done over a low flame on the stove. 

Place brioche slices in a single layer on the prepared pan. Brush each slice with the thinned preserves, making sure to use up all of it. Spread about 2 heaping tablespoons of frangipane over each slice of brioche, covering the entire top. Press in raspberries, then sprinkle on sliced almonds, if using (I skipped these).

Bake Bostock for 25-30 minutes, until the frangipane as begun to brown in places. Let cool on a rack for at least 15 minutes before dusting with confectioner’s sugar and serving slightly warm or at room temperature.

Double Raspberry Bostock is best the day it’s made, but may be wrapped and kept in the refrigerator for a couple of days.