Almond & Raspberry Brioche Toasts on sheet pan with a toast on a plate in background
Almond & Raspberry Brioche Toasts

When I was working in a bakery at a posh ski resort, French pastries known as Bostock were a regular on the breakfast menu. Likely originating in Normandy as a means to use up leftover bread, brioche is topped with a thick frangipane spread – a simple mixture of butter, almond flour, eggs and sugar – and adorned with berries and sliced almonds. As it bakes, the frangipane and bread meld together into an almost custard like consistency, while the fruit releases its juices and the sliced almonds toast to a golden brown. You can prepare the almond spread the night before, simply assembling the toasts in the morning and popping them in the oven.

Almond & Raspberry Brioche Toasts

Almond & Raspberry Brioche Toasts on sheet pan with a toast on a plate in background
Prep Time 12 minutes
Cook Time 12 minutes
When I was working in a bakery at a posh ski resort, French pastries known as Bostock were a regular on the breakfast menu. Likely originating in Normandy as a means to use up leftover bread, brioche is topped with a thick frangipane spread – a simple mixture of butter, almond flour, eggs and sugar – and adorned with berries and sliced almonds. As it bakes, the frangipane and bread meld together into an almost custard like consistency, while the fruit releases its juices and the sliced almonds toast to a golden brown. You can prepare the almond spread the night before, simply assembling the toasts in the morning and popping them in the oven.
5 from 1 vote
Course Brunch
Servings 6

Ingredients
 

For the toasts:

  • ½ cup (100 grams) sugar
  • 2 tablespoons lemon juice
  • 6 slices of brioche bread, or use challah, cut ¾ inch thick
  • 6 ounces washed and dried raspberries
  • ½ cup sliced almonds
  • Powdered sugar for garnish

For the frangipane:

  • 6 tablespoons softened butter
  • ½ cup (100 grams) sugar
  • 1 large egg
  • 1 egg yolk
  • ½ cup (100 grams) almond flour
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract, or use almond extract for a more almondy flavor

Instructions
 

  • Preheat your oven to 375 F. Line a baking sheet with parchment paper, and lay the slices of brioche on the lined pan.
  • Make the lemon simple syrup. Heat ½ cup water, the two tablespoons of lemon juice and ½ cup sugar in a small saucepan. Bring to a simmer and stir until the sugar has dissolved. Remove from the heat and allow to cool slightly while you make the frangipane.
  • Using a stand mixer, beat together the butter and sugar for 2 or 3 minutes. Add the egg and yolk and mix to combine, scraping down the sides once or twice to make sure it is well blended, then mix in the vanilla. Add the almond flour, all-purpose flour and salt and mix until it just comes together.
  • Use a pastry brush to brush both sides of the bread with the lemon simple syrup. Make sure the bread is well saturated, but it’s okay if you have a little syrup left over.
  • Spread the almond mixture evenly between the 6 slices of bread, making sure to cover the entire top all the way to the edges. Top with the sliced almonds, then the raspberries. You should have about 6-8 raspberries per slice. Place the baking sheet in the preheated oven and bake for 12 minutes until golden brown. Serve warm, dusted with powdered sugar.
Tried this recipe?Let us know how it was!

Perfect For Your Place

Popular on Zest K+H

Sorry, we couldn't find any posts. Please try a different search.

Recipes We're Loving