What’s a bostock, you ask? It’s a French breakfast pastry traditionally made from day-old brioche that’s best described as a cross between French toast and an almond croissant. For this bostock we use gluten-free white bread, but if you are lucky enough to have access to a gluten-free bakery that makes brioche or challah, even better! Regardless, the bread is brushed with sweet vanilla syrup then topped with almond cream that puffs slightly in the oven as well as crunchy sliced almonds and juicy apricot slices.
Gluten-Free Apricot Bostock
For this gluten free bostock by Heather Hardcastle of wonderful Flour Craft Bakery in Northern California you can substitute other fruits, such as peaches or berries, or omit the fruit altogether. Got sanding sugar (chunky sugar) lying around? Sprinkle some on top for extra flair. Bonus: this recipe can be doubled or tripled to serve a hungry brunch crowd and is way easier to prepare than French toast. Also, almond cream is excellent as a tart filling with more apricots or any stone fruit.
- 1/2 cup sugar divided
- 1/4 cup boiling water
- 1 teaspoon vanilla paste or gluten-free vanilla extract
- 3-1/2 tablespoons unsalted butter at room temperature
- 1-1/2 ounces gluten-free almond paste (about 2 tablespoons plus 1 teaspoon, we like this one)
- 1 egg
- 1/8 cup white rice flour
- 4 1/2-inch thick slices gluten-free brioche or white bread
- 4 apricots pits removed, thinly sliced
- 1/4 cup sliced almonds for garnish, optional
In a small bowl, combine 1/4 cup sugar and the boiling water. Whisk to dissolve. Drizzle in the vanilla. Whisk to combine. Set the vanilla syrup aside.
In a mixing bowl, combine the butter and almond paste and mix until well combined smooth. Add the remaining 1/4 cup sugar and mix for 1 to 2 minutes more. Add the egg and mix well. Scrape down the bowl, then add the white rice flour and mix until smooth, creamy, and light in color. Refrigerate the almond cream for 10 minutes.
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Generously brush both sides of each bread slice with the vanilla syrup. Spread each slice with 2 tablespoons of the almond cream. Arrange the sliced apricots on top, then sprinkle with sliced almonds.
Bake until the almond cream has puffed up partially around the apricots and turns lightly golden brown, 10 to 15 minutes. Enjoy.
Photography Cameron Cressman
NOTE: We only recommend products that we truly LOVE, use, and are confident to recommend. Thanks to affiliate partnership opportunities, we sometimes earn a small commission if you make a purchase through a product link on our site at no cost to you. But this has no influence on what we recommend. When we do score a few shekels, know that your purchase helps support our work to bring you trustworthy, unbiased information on an amazing gluten-free food and lifestyle.