Last updated on March 4th, 2026.
Almond Cream Bostock is what happens when brioche gets a proper upgrade. Thick slices are brushed with syrup, spread with rich almond cream (frangipane), topped with sliced almonds, and baked until golden. The almond cream forms a lightly crisp top while staying soft and custardy underneath, and the brioche turns tender with caramelized edges. Nutty, buttery, and bakery-level impressive , all from a slice of “leftover” bread.
There is a catch when it comes to this classic pastry: it seems simple and nothing to rave about. I say that because I made this mistake once, and made it for the first time using my leftover challah bread. Then I tried it at a bakery and realized what a fool I have been.
The syrup soaked brioche gets toasted during baking, and because it is mostly butter is gets an extra layer of crispy browned butter on the surface. It is also why it is so easy and tender to bite, making the experience a journey of buttery, creamy and crisp experience.
This recipe is pretty straight forward and versatile, but there are a few tiny details that take it to the Parisian Bakery level. Yes, I am sharing it all.
My Secrets & Tips
- Use thick slices of Brioche, 3/4-1 inch thick. This is a hearty pastry and needs a solid structure to carry the almond cream and baked twice.
- Dip the bread on both sides, to maintain the moist texture and not dry out during baking. I like to hold each slice vertically over the bowl, and ever so gently squeeze the slice to remove access syrup.
- Spread the almond cream from the center towards the edges, and leave a small gap. The cream spreads as it bakes and this way it won’t spill over. Though if it does spill it will coat the sides of the bread making it extra crispy.
- I used a medium cookie (2 tablespoons) scoop to top each slice with the almond cream.
- Flavoring options: you can top the cream with fresh sliced fruits, raisins, or chocolate chips. You can also flavor the cream with citrusy zest.
Baking
The butter in the cream melts and causes the cream to spread as it bakes, so we start with a higher oven temperature to speed up the setting time. Then reducing the temperature to allow the pastries to brown without burning, or trying out. Now, your oven is different than mine, and it if runs high, or low, you’ll need to adjust the temperature and time accordingly. And if using convection oven, reduce the temperature by 25 degrees.
How To Eat This Pastry?
No rules. You do you, whether you eat it hand held, use a fork and a knife or slice it into tripes and dip them into your coffee, smooth caramel sauce, or chocolate ganache. Enjoy!
Bostock | Twice Baked Almond Cream Brioche
Ingredients
- 1/2 Cup (100g) Sugar
- 1/2 Cup (120ml) Water
- 1 teaspoon Almond extract
- 6 3/4-1 inch Brioche Bread slices (about one 8-inch loaf)
- 1 Recipe Almond Cream, at room temperature
- 1 Cup (120g) Sliced toasted almonds
- 1/2 Cup (60g) Powdered sugar
Instructions
- Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- Pour the water into a saucepan and add the sugar, bring to a boil, then reduce to simmer and cook for another 4-5 minutes.
- Remove from the stove and pour the syrup into a side bowl, set it a side to chill for 10 minutes. It should be warm but not hot.
- Dip the brioche slices into the syrup on both side. Dip for no more than 2 seconds.
- Gently squeeze the slice over the bowl to remove any access syrup, them place it over the prepared pan.
- Top each slice with 2-3 tablespoons of the almond cream at the center.
- Use an offset spatula, or the back of a spoon to spread the cream over the slice, making sure to leave about 1/2-inch gap between the cream and edges of the brioche. (The cream will spread as it bakes).
- Sprinkle each slice with the slice almonds.
- Bake for 12 minutes, then reduce the temperature to 350°F (180°C), for additional 10-15 minutes, until the almond cream is golden brown.
- Remove from the oven, and let the pastries set and cool for 10-15 minutes.
- Dust with the powdered sugar and serve.
- Store at room temperature for up to 3 days, or refrigerate for up to one week. Reheat at a 300°F (150°C) preheated oven for about 10 minutes for a refresh texture.
Notes
- Flavoring and toppings: mix the almond cream with orange or lemon zest. Mix in some chocolate chips, or dot the cream with fresh berries, sliced cherries, fresh apricot, or sliced peached.
- Use thick slices of brioche. This is a pastry and it needs to have a substantial structure to carry the almond cream without tearing.
- To freeze: tightly wrap each slices with plastic wrap, and place it in a plastic freeze bag along with the other slices. Freeze for up four weeks. When ready, unwrap the pastry, and set it aside to defrost, then reheat at a 300°F for 10-15 minutes.
