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    Home » Recipes » Matcha

    Matcha Almond Bostock

    Published: Jan 2, 2020 by Michelle · 12 Comments

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    Jump to Recipe - Print Recipe

    This is an easy recipe for Matcha Almond Bostock. It features toast with a thick matcha franigpane filling, studded with flaked almonds and powdered sugar.

    Disclosure: This post is sponsored by Aiya Matcha. All images and opinions expressed are solely my own. Thank you for supporting brands that help make Sift & Simmer possible! 

    Matcha almond bostock on square plate with knife and fork on side, bostock on a tray, matcha powder on the side.

    It's 2020!

    Whoa, that sounds so odd. But here we are, another new year, another decade.

    I hope you spent the holidays with lots of friends and family and are recharged to start the year.

    I can't wait to share more recipes with you this year -- and I'm starting off with Matcha Almond Bostock.

    A bowl of matcha almond frangipane, small bowl of flaked almonds, bread in baking tray in background.
    What is a bostock?

    It's basically toast topped with frangipane.

    Frangipane is a type of thick custard filling that's made with almonds, butter, sugar and eggs.

    So bostock is really just a fancy French toast.

    Matcha almond frangipane in bowl, flaked almonds in small bowl, toast with frangipane spread on some slices, matcha powder, tea packagin, offset spatula on side.

    This is my version of Matcha Almond Bostock.

    Extra thick bread doused in a light almond-infused syrup, baked with a sweet and nutty matcha almond frangipane, and dusted with powdered sugar.

    Ingredients you'll need

    • matcha almond frangipane: a combination of egg, almond flour, matcha powder, butter and sugar. I use a food processor to make it in a pinch. Throw all the ingredients of the frangipane in and blitz until a thick paste forms.
    • thick-cut bread: day-old is best; I prefer using thick-sliced bread so that the syrup soaks through and almost becomes a cake of sorts, but you can use whatever bread you have on hand. 
    • almond syrup: made with almond extract, sugar, and water

    How to make it

    This Matcha Almond Bostock is simple to whip up and will most certainly impress your guests.

    Toast the thick-cut bread in the oven.

    Infuse the bread with almond syrup.

    Slather the matcha frangipane on each toast.

    Sprinkle flaked almond on top.

    Bake and dust with powdered sugar.

    How to serve & store

    Serve the bostock warm as part of a breakfast or brunch.

    You can keep the Matcha Almond Bostock at room temperature for up to 1 day.

    Transfer any leftovers into an airtight container in the fridge for up to 3 days.

    Reheat the bostock in the oven for 10 minutes, until warmed through.

    Other recipes you may like

    Matcha Almond Flour Brownies

    Matcha French Toast

    Double-Baked Almond Croissants

    Matcha Dutch Baby

    Matcha Almond Scones with Bergamot Glaze

    It's perfect for a weekend breakfast or brunch, and you'll never want to have regular French toast again. But if you do, you can make my Matcha French Toast. 🙂

    If you make this recipe, I'd love to see your creations. Tag me @siftandsimmer on Instagram or leave me a comment/rating below!

    Matcha almond bostock on square plate, bostock on a tray, matcha powder and flaked almonds on the side.Matcha almond bostock on square plate with knife and fork on side, bostock on a tray, matcha powder on the side with text overlay.

    Print Recipe
    5 from 5 votes

    Matcha Almond Bostock

    Toast with a thick matcha franigpane filling, studded with flaked almonds and powdered sugar.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Breakfast
    Cuisine: American
    Servings: 4
    Calories: 250kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 4 slices thick-cut bread day-old is best

    Matcha Almond Frangipane

    • ½ C ground almond almond flour
    • 1 large egg room temperature
    • 3 tablespoon granulated cane sugar
    • 3 tablespoon unsalted butter room temperature
    • 1 tablespoon all-purpose flour
    • 1 teaspoon Aiya Culinary Grade Matcha sifted
    • ½ teaspoon almond extract
    • pinch sea salt

    Almond Simple Syrup

    • ¼ C water
    • ¼ C granulated cane sugar
    • ½ teaspoon almond extract

    Garnish:

    • 2 tablespoon flaked almonds
    • powdered sugar
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 400°F/204°C and line a baking sheet with parchment paper.
    • Lay out 4 pieces of bread on the parchment paper.
    • In a food processor, make the Matcha Almond Frangipane: add in the ground almond, egg, sugar, butter, flour, matcha, almond extract, and salt. Blitz until the mixture is smooth.

    Make the Almond Simple Syrup:

    • In a small saucepan, add the water and sugar.
    • Bring to a boil and stir occasionally to dissolve the sugar. Add in ½ teaspoon almond extract. Remove from heat and let cool.

    Assemble:

    • Using a pastry brush, dab the almond simple syrup on both sides of each slice of bread, ensuring it is saturated.
    • Divide the matcha almond frangipane into 4. Evenly distribute the matcha frangipane over the 4 slices of bread. Use an offset spatula to smooth over the tops. Sprinkle the tops with flaked almonds.
    • Bake at 400°F/204°C for 13-15 minutes, until lightly golden. Remove from oven and let cool on a rack.
    • Dust with powdered sugar. Serve Matcha almond bostock at room temperature.

    Nutrition

    Calories: 250kcal | Carbohydrates: 15g | Protein: 6g | Fat: 20g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 18mg | Potassium: 57mg | Fiber: 2g | Sugar: 10g | Vitamin A: 326IU | Calcium: 54mg | Iron: 1mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
    « 3 Quick and Easy Holiday Appetizers
    Matcha Almond Flour Brownies »

    Reader Interactions

    Comments

    1. Lisa Kong

      January 09, 2020 at 2:24 pm

      Hello, this looks delicious. I was wondering how long the Frangipane wil last in the fridge.

      Reply
      • siftandsimmer@gmail.com

        January 10, 2020 at 9:46 am

        Hi there, it's best if you're making the frangipane ahead of time to keep it tightly stored with plastic wrap in the fridge for up to 1 day. When you remove it from the fridge, give it a quick mix before adding it to your toast. Hope that helps!

    2. Tara

      March 19, 2021 at 7:57 pm

      5 stars
      Love Bostock! Yours looks absolutely amazing with that matcha almond topping! Such an easy and delicious way to use leftover bread.

      Reply
      • Michelle

        March 20, 2021 at 9:15 am

        Oh thank you Tara! It is a great way to use up stale bread 🙂

    3. Allison

      March 19, 2021 at 9:25 pm

      5 stars
      I love anything matcha! Even though I've never heard of Bostock, I love this idea for spreading on toast or even cookies.

      Reply
      • Michelle

        March 20, 2021 at 9:15 am

        Thanks Allison 🙂

    4. Beth

      March 19, 2021 at 9:32 pm

      5 stars
      This looks so delicious and tasty! I can’t wait to show this recipe to my daughter! So excited!

      Reply
      • Michelle

        March 20, 2021 at 9:15 am

        Hope you and your daughter enjoy, thanks Beth!

    5. Lisalia

      March 19, 2021 at 10:33 pm

      5 stars
      Scrolling through the pictures at first I thought this was a new variation on Avocado Toast!! lol I just HAD to try making the bostock. It's my new favorite breakfast treat. SO yummy and the matcha gives a great flavor.

      Reply
      • Michelle

        March 20, 2021 at 9:16 am

        Hahaha, thanks Lisalia! Although, avocado with almonds... might be a good combo? 😉

    6. Adrianne

      March 20, 2021 at 1:05 am

      5 stars
      I love the richness of matcha and this is such a great unique recipe! The matcha french toast also appeal to me as does the coconut cream buns!

      Reply
      • Michelle

        March 20, 2021 at 9:17 am

        Glad you enjoyed it, Adrianne! 🙂

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    My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

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