Marionberry Bostock

Bostock is a thick toast made of leftover bread, slathered in buttery almond frangipane (pastry filling made with finely ground almonds also known as almond cream) and baked until golden and bubbly. This French pastry recipe is a dessert worthy of a Parisian patisserie! Made with a thick layer of Marionberry preserves under the frangipane, this Marionberry Bostock makes a wonderful and easy dessert or brunch item.

Recipe by Heather Arndt Anderson from the Voodoo and Sauce Blog

oregon berries heather arndt anderson marionberry bostock


6 tablespoons unsalted butter, at room temperature
⅔ cup fine almond meal
½ cup sugar
½ teaspoon almond extract
½ teaspoon vanilla extract
1 egg
2 tablespoon flour
1 teaspoon kosher salt (or ½ tsp fine sea salt)
1 loaf brioche, cut into 8 inch-thick slices (or 8 slices of thick-cut shokupan)
½ cup seedless Oregon marionberry, blackberry, or raspberry preserves
½ cup sliced almonds
Powdered sugar for dusting


Step 1
Preheat the oven to 400°F and line a baking sheet with parchment paper.

Step 2
In the bowl of a food processor, combine the butter, almond meal, sugar, almond and vanilla extracts, egg, flour, and salt, and process until a smooth paste forms.

Step 3
Spread 1 tablespoon of preserves on each slice of bread, then spread the almond frangipane on each slice (you should be able to get about 3 rounded tablespoons on each slice).

Step 4
Bake for 10 minutes, sprinkle on the sliced almonds, and then bake for an additional 2-5 minutes or until golden brown. Don’t worry if it gets a little extra browned or drippy on the edges — this is how it is in France! (And it’ll look pretty once the powdered sugar is dusted on.)

Step 5
Allow the bostock to cool for a couple minutes, then dust with powdered sugar and serve. Store any leftovers in an airtight container at room temperature, and it’ll be good for a day.