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–+ servings
Nutella Raspberry Bostock, brioche with frangipane, Nutella, and raspberry jam, dusted with powdered sugar and almonds on distressed sheet pan

Bostock Pastry

Rebecca Lindamood
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Nutella Raspberry Bostock pastry is a twist on the classic French pastry brioche aux amandes using Nutella and raspberry jam. With a crispy exterior and soft center, this almond crusted brioche is the best, richest French toast ever.
Inspired by the Bostock at Elm Street Bakery in East Aurora, NY.

Ingredients
  

  • 10 1-inch thick slices Brioche about a 2 pound loaf
  • 1/3 cup raspberry preserves or jam
  • 1/3 cup Nutella
  • 1 1/2 cups almond meal
  • 3/4 cup butter softened to room temperature
  • 3/4 cup sugar
  • 2 medium eggs
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon pure vanilla or baker's extract
  • pinch of kosher salt or sea salt
  • 1 cup sliced almonds
  • powdered sugar

Instructions
 

  • Preheat oven to 400°F.
    Arrange the brioche slices on half sheet pans, leaving just a little room between the pieces.
    Heat the Nutella and raspberry preserves or jam together in a saucepan over very low heat or in a microwave safe bowl in 10 second bursts, stirring after each one, until loose and hot. Stir well until evenly combined.
    Divide the Nutella and preserve mixture evenly between the slices of brioche. Spread them evenly over the bread to the edges and let it soak into the bread while you prepare the Frangipane.
    Use a sturdy spoon, hand mixer, or stand mixer to mix together the almond meal, butter, sugar, eggs, extracts, and pinch of salt until it forms a cohesive, smooth paste. Divide the mixture evenly between the slices of brioche, using a butterknife to spread it evenly to the edges.
    Sprinkle the almonds over the frangipane then bake until the tops are set and puffy and golden brown, about 16-24 minutes. Dust generously with powdered sugar and serve warm or room temperature.
    Leftovers can be stored wrapped or in a loosely covered container at room temperature for 3 days. See Cook's Notes for instructions on refreshing or reheating.

Nutrition

Calories: 582kcalCarbohydrates: 50gProtein: 11gFat: 39gSaturated Fat: 17gCholesterol: 127mgSodium: 297mgPotassium: 141mgFiber: 3gSugar: 26gVitamin A: 765IUVitamin C: 1mgCalcium: 105mgIron: 2mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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