1. Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.
Well, thank you for making it this far! Since this is a food blog, I’ll get to the “bostocks” which titled this post. At the beginning of the story, I mentioned that I was picking out a loaf of brioche while the dog bite incident went down. I was buying the brioche to create a special treat, bostocks, for Vu and Aiden. In case you haven’t heard of bostocks, you’re at the same place I was before I discovered them from the Seven Spoons cookbook by the amazing Tara O’Brady.
Bostocks are French pastries made of brioche slices soaked in orange syrup, slathered in almond cream, and baked until the edges are crispy and caramelized but the center custardy. Think of them as children from a marriage between almond croissants and French toasts. If you like either of them, you’re in for a treat.
In France, bostock is traditionally enjoyed as a decadent breakfast or brunch pastry, but we have had it as a dessert right out of the oven a la mode. They’re perfect for anytime of the day! Both Vu and Aiden really enjoyed them.
At this point, I have lost count of how many times I have made them and am completely convinced that bostocks, or almond toasts, are the best pastries I have had this year.