This strawberry almond bostock uses leftover croissants, brioche, or challah topped with almond frangipane, fresh strawberries and sliced almonds, then baked until crisp at the edges and creamy inside. It’s an easy, no-pastry-making breakfast that elevates day-old baked goods into something special.
If you have stale or leftover croissants, brioche, or challah, bostock is a fantastic way to repurpose them. The concept is simple: split the bread, spread on almond frangipane, top with fruit and almonds, then bake. The frangipane sets on the surface while soaking into the pastry for a soft, almond-scented interior and crisp exterior.
The finished bostock is crunchy at the edges, tender inside, sweet from the frangipane and berries, and finished with a bold almond flavor from the frangipane. It’s a hybrid of French toast and an almond croissant—and much easier to make than either.
What is bostock?
Bostock is a classic bakery treat from France and other parts of Europe, originally created to give leftover bread a second life. Traditionally made with brioche or challah, bread slices are brushed with syrup or liquor, topped with almond paste or frangipane, sprinkled with sliced almonds and sometimes fruit, then baked until golden.
This version uses croissants for extra flakiness and a frangipane made from almond flour rather than store-bought almond paste. Many home bakers already have almond flour on hand, making frangipane quick to prepare.
Ingredient Notes
- Croissants. Fresh or slightly stale croissants both work—staler croissants absorb the frangipane nicely.
- Frangipane. Made from unsalted butter, powdered sugar, almond flour, a bit of all-purpose flour, an egg, almond extract and vanilla. It spreads or pipes easily.
- Strawberries. Sliced strawberries sit on top of the frangipane; other berries work well too.
- Slivered almonds. Toasted or raw, they add crunch and reinforce the almond flavor.
How to Make Strawberry Almond Bostock Pastry
STEP 1: Preheat the oven to 400°F (205°C). Slice 4 large croissants in half and arrange them cut-side up on a baking sheet.
STEP 2: Make the frangipane: beat 6 tablespoons softened unsalted butter with 3/4 cup powdered sugar until creamy. Add 3/4 cup almond flour, 2 tablespoons all-purpose flour and 1/4 teaspoon kosher salt; mix on low to combine. Stir in 1 teaspoon almond extract, 1 teaspoon vanilla extract and 1 large room-temperature egg until smooth. Optionally add 1 tablespoon amaretto or orange liqueur for extra flavor.
STEP 3: Spread or pipe the frangipane onto each croissant half, using the entire batch across 4 large croissants. Arrange sliced strawberries to cover the frangipane and sprinkle with about 1/3 cup slivered almonds.
STEP 4: Bake for about 20 minutes, until the exposed frangipane is golden and the croissant edges are crisp. Some frangipane may overflow—this is normal and adds to the caramelized edges.
STEP 5: Remove from the oven, dust lightly with powdered sugar, and serve warm.
Bostock Variations
There are many easy variations to try:
Fruit: Swap strawberries for blueberries, raspberries, or a mix of seasonal berries.
Bread: Use brioche or challah for the traditional approach, or any firm-textured, closed-crumb bread. Croissants add extra flakiness and absorb the frangipane beautifully.
Liquor: Add about 1 tablespoon of amaretto, Grand Marnier, or Cointreau to the frangipane for a hint of alcohol-forward flavor.
Chocolate frangipane: Stir 1–2 tablespoons of unsweetened cocoa powder into the frangipane for a chocolate-almond version.
Storing and Freezing
Bostock is best enjoyed the day it’s made. Store at room temperature for up to one day and reheat briefly in a 400°F (205°C) oven to refresh the crispiness, or serve at room temperature. Freezing is not recommended, as the texture will suffer.
FAQs & Tips
A stand or hand mixer speeds things up, but you can make frangipane by hand with a wooden spoon—be sure to thoroughly cream the butter and powdered sugar first.
Yes. The liquor adds depth but is entirely optional.
Brioche, challah, or other closed-crumb white breads are traditional. Croissants give a flaky, buttery finish that many people prefer.
More breakfast recipes to try
- Fruit & Cream Cheese Puff Pastry Danish
- Cranberry Orange Rolls
- Baileys French Toast with Baileys Whipped Cream
- Bread Pudding with Bourbon Sauce
- Earl Grey Scones with Lemon Glaze
Did you make this recipe? Tag me on Instagram or Facebook and leave a star rating below! If you enjoy frangipane, try it in galettes and fruit tarts for more almond-forward desserts.
Recipe
Strawberry Almond Bostock Pastry with Croissant
Ingredients
- 4 large croissants
- 6 tablespoons unsalted butter, room temperature (85g)
- 3/4 cup powdered sugar (90g)
- 3/4 cup almond flour (70g)
- 2 tablespoons all-purpose flour (15g)
- 1/4 teaspoon kosher salt
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 tablespoon almond or orange liqueur (optional)
- 1 1/4 cups sliced strawberries (~150g)
- 1/3 cup sliced almonds (35g)
- Powdered sugar for dusting
Instructions
- Preheat oven to 400°F (205°C). Slice croissants in half and place cut-side up on a sheet pan.
- Beat butter and powdered sugar until creamy. Add almond flour, all-purpose flour and salt; mix on low until combined.
- Stir in almond and vanilla extracts, then the egg and optional liqueur until the frangipane is smooth.
- Spread or pipe frangipane onto each croissant half, using the full batch for four large croissants.
- Top with sliced strawberries to cover the frangipane, then sprinkle with slivered almonds.
- Bake about 20 minutes, until the exposed frangipane is golden and the croissant edges are crisp.
- Dust with powdered sugar and serve warm.
Notes
Eat the bostock the same day for best texture. Brioche or challah can be used for a traditional style. Try different berries or a chocolate frangipane by adding cocoa powder. If you don’t have a mixer, a wooden spoon and a bit of elbow grease work fine—just be sure the butter and sugar are well combined before adding the remaining ingredients.