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!
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.
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.
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
Double-Baked Almond Croissants
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
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 Tbsp granulated cane sugar
- 3 Tbsp unsalted butter room temperature
- 1 Tbsp all-purpose flour
- 1 tsp Aiya Culinary Grade Matcha sifted
- ½ tsp almond extract
- pinch sea salt
Almond Simple Syrup
- ¼ C water
- ¼ C granulated cane sugar
- ½ tsp almond extract
Garnish:
- 2 Tbsp flaked almonds
- powdered sugar
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 tsp 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
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.
Hello, this looks delicious. I was wondering how long the Frangipane wil last in the fridge.
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!
Love Bostock! Yours looks absolutely amazing with that matcha almond topping! Such an easy and delicious way to use leftover bread.
Oh thank you Tara! It is a great way to use up stale bread 🙂
I love anything matcha! Even though I’ve never heard of Bostock, I love this idea for spreading on toast or even cookies.
Thanks Allison 🙂
This looks so delicious and tasty! I can’t wait to show this recipe to my daughter! So excited!
Hope you and your daughter enjoy, thanks Beth!
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.
Hahaha, thanks Lisalia! Although, avocado with almonds… might be a good combo? 😉
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!
Glad you enjoyed it, Adrianne! 🙂