Fig Pistachio Bostock

Best described as a cross between a croissant and French toast, fig pistachio bostock is a sweet treat that is best enjoyed warm, fresh from the oven. 

Earlier this year, I shared this orange almond bostock.

What is bostock?

There are numerous various on this decadent, buttery, crunchy baked treat.

The most popular being almond bostock (also known as brioche aux amandes).

Bostock is usually made with a thick slice of day-old brioche bread. It also works well with other enriched breads like challah or Japanese milk bread.

The bread is brushed with simple syrup or jam and topped with frangipane (almond cream) and loaded with sliced almonds. It is baked golden brown.

The exterior of the bostock get crunchy and toasted while the interior remains soft and custard-like.

Fig Pistachio Bostock

For this variation, I swapped the frangipane for a pistachio cream filling.

Instead of loading up the bread with nuts, I added sliced fresh figs and a light sprinkling of sliced almonds.

How to assemble bostock:

I used the sliced brioche bread from Trader Joe’s. It’s the perfect size and thickness for this application.

If you’re an overachiever, I highly recommend using this homemade brioche recipe.

1. A thin layer of fig jam (or fig jelly) is spread on the brioche.
2. The jam is covered with pistachio cream.
3. Followed by fresh fig slices and sliced almonds.
4. For a touch of added sweetness, I like to drizzle a little honey before baking.

Pistachio Cream

Pistachio cream is my variation on frangipane (almond cream).

It is made by processing together roasted pistachios with sugar, butter, egg, and milk.

This method can be used with a variety of different nuts: almonds, walnuts, pecans, etc.

You might be tempted to eat this cream straight out of the food processor. DON’T!

There’s a raw egg in the cream. You’ll want to heat up the pistachio cream before indulging.

It may look complicated and fancy, but this this fig pistachio bostock is super simple and easy to make!

You’ll definitely wow your friends and family when you pull this out of the oven. In order to keep the bostock bottom crisp, immediately transfer bostock to a wire cooling rack.

This will prevent the bostock bottom from getting soggy from the heat and steam.

Store leftover fig pistachio bostock in an airtight container in the fridge. Reheat in a toaster oven until warm and crisp.