Have you ever had bostock? It a pastry made with enriched bread and frangipane– think a happy marriage between toast and almond croissant. I had it for the first time about a year and a half ago from some fancy bakery in the city where I ordered it off the menu because I didn’t recognize the name. I was surprised by its simplicity and enjoyed its texture and delicate flavor.
Bostock is made using day old bread (typically brioche) so it is the perfect way to use leftover enriched bread #nowaste. I usually make more bread than I can finish fresh. After it has been kept out at room temperature for a few days, I would typically wrap it up and stick it in the fridge to extend its life. If I don’t plan on finishing it within the next week, I would freeze it. When I am lazy, I would have the leftover bread revived by sprinkling it with water and quickly rebaking it or have it as toast. However, I love finding ways to give them a second best life. Transforming them into things like french toast and bostock, which are all best made using stale bread, is the perfect way to do that and, for me, is always a treat!
This is a tasty, easy to make black sesame bostock recipe that takes about 25 minutes to make. Better yet, the frangipane can be made in advance and can be stored in the fridge for up to a week, so you can whip one up on a whim. It can be made in a toaster oven as well as an air fryer. So, take your toast game to the next level by making some bostock!
Interested in more black sesame recipes? Check these out:
Black Sesame Bostock
- 2 thick slices of enriched bread
- 20 g butter
- 15 g sugar
- 25 g egg (about 1/2 an egg)
- 30 g almond flour
- 1 tbsp black sesame powder
- pinch salt
- condensed milk
- sliced almonds
- black sesame seeds
- powdered sugar
- Preheat the oven to 350F.
- Spread condensed milk on top of the slices of bread and set aside. Cream together butter and sugar. Mix in the egg until the batter is light and fluffy and then add the almond flour and black sesame powder. Layer on the frangipane on top of the slices of bread and sprinkle with sliced almonds and black sesame seeds.
- Bake for about 15 minutes or until the top has set. Let cool and dust on powdered sugar. Enjoy!