Bostock and French toast share some history. Bostock first showed up in France in the 1930s. Like the classic French toast we know in the States, Bostock was a way to use up leftover day-old bread—in this case, rich, sweet, buttery brioche. But instead of a wet, eggy slice that’s seasoned with cinnamon and drenched in maple syrup, brioche is scented with orange and almond.

Funny enough, even though Bostock was developed as a way to make use of an old product instead of selling it out, you’ll have trouble finding it at your average French corner bakery, even in Paris. Instead, you’ll find Bostock in Paris’s fancy, jewel box pastry shops, like Pierre Hermé and Ladurée.

Frank and Amy, Bakehouse managing partners, tried this pastry creation well over a decade ago and were still thinking about it. It's that good! So we just had to make them and share them with you.

Our bakers begin with a slice of our independently awesome buttery brioche bread, brush it with orange flavored simple syrup, spread it with almond frangipane, sprinkle it with toasted almonds and bake it. Totally worth getting out of bed for.
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