Black Sesame Bostock

Have you ever had bostock? It is a pastry made with enriched bread and frangipane– think toast topped with almond croissant filling. I had it for the first time about a year and a half ago when I saw it on a menu at a trendy bakery. I didn’t recognize the name and was intrigued. When I tried it, I was surprised by its lovely texture and delicate flavor.

Bostock is made using day old bread, typically bread in the brioche family which is enriched with egg and butter. I love recipes that calls for day old bread because I usually make more bread than I can finish. Day old bread recipes like this transforms them in the loveliest way!

This is a tasty, easy Black Sesame Bostock recipe takes only 25 minutes to make. The frangipane can be made in advance and can be stored in the fridge for up to a week, further streamlining the process. The recipe also works well made in a toaster oven or air fryer, for those days cooking for one. So, take your toast game to the next level by making some bostock!

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black sesame frangipane
black sesame frangipane

Interested in more black sesame recipes? Check these out:

Black Sesame Bostock

Transform day old bread into a nutty, sweet & crunchy pastry with this Black Sesame Bostock, a pastry best described as a toast-almond croissant hybrid.
Prep Time10 minutes
Cook Time15 minutes
Course: Breakfast, Dessert, Snack
Keyword: bread, pastry
Servings: 2 bostock


  • 2 thick slices of enriched bread



  • 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.
    black sesame frangipane
  • Bake for about 15 minutes or until the top has set. Let cool and dust on powdered sugar. Enjoy!


Recipe adapted from Sift and Simmer

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