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Orange Almond Bostock

Orange Almond Bostock

Almond bostock, also known as brioche aux amandes (almond brioche), can be best described as a cross between French toast and an almond croissant.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Course: Breakfast, Dessert
Cuisine: American, French
Keyword: bostock, leftover brioche, almond bostock, frangipane
Servings: 6
Author: Maryanne Cabrera


Almond Frangipane Spread:

  • 1 cup sliced almonds (blanched or skin on)
  • ½ cup granulated sugar
  • cup unsalted butter, room temperature, softened
  • ¼ teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract (optional)
  • ½ teaspoon finely grated orange zest
  • 1 large egg
  • 2 Tablespoons whole milk, or heavy cream


  • 6 thick slices of brioche, challah, or enriched milk bread
  • 6 Tablespoons orange marmalade*
  • almond frangipane spread (recipe follows)
  • sliced almonds, as needed
  • confectioners' sugar, to dust


Almond Frangipane Spread:

  • In a food processor, pulse together almonds and half of sugar until nuts are finely ground. 
  • Add in softened butter, remaining sugar, salt, vanilla, almond extract, orange zest, egg, and milk until smooth. Scrape down bowl as needed to ensure thorough mixing. Pulse until thoroughly combined. 
  • Use almond frangipane spread immediately, or store in an airtight container in the fridge for up to a week. Allow to soften to room temperature before use.


  • Preheat oven to 350° F. Line baking sheet with parchment paper or nonstick silicone mat. Arrange bread on baking sheet.
  • Spread 1 tablespoon of orange marmalade over bread. Top with 3 tablespoons of almond frangipane spread. Sprinkle sliced almonds on top.
  • Bake for 18-20 minutes until almonds are golden and bread is toasted. Transfer bread to cool rack to prevent bottom from getting soggy. Dust warm bostock with sifted confections' sugar. Serve warm or at room temperature. 


  • In place of orange marmalade, feel free to substitute any fruit jam or preserves. I have had great success with apricot preserves and blueberry jam. You can also omit the marmalade and simply top bread with almond frangipane spread. 
  • If making almond frangipane ahead of time, allow it soften and come to room temperature before use. Stir up the spread until it is soft, pliable, and creamy- otherwise, you'll have a difficult time spreading cold frangipane on the soft brioche bread. Alternatively, you can also dollop cold bits of almond frangipane. It will melt and spread in the oven.