This Nutella Raspberry Bostock is a modern take on the classic French brioche aux amandes and is simple enough for anyone to make—no pastry training required.
Traditionally, Bostock starts with day-old brioche brushed with a thin syrup or apricot jam, then topped with frangipane—an almond paste made from almond meal, butter, sugar, almond extract, and eggs—sprinkled with sliced almonds, and baked until both top and bottom are golden, crisp, and tender inside. A generous dusting of powdered sugar finishes it.
Think of it as an elevated French toast with a distinct almond focus: tender, toasted bread topped with a crisp, cookie-like almond crust. In this version, Nutella and raspberry jam replace the usual apricot for a rich, chocolate-hazelnut note that balances sweet and tart.
If you know someone who adores almonds, this pastry is a beautiful gift. It makes a luxurious brunch paired with fresh berries, thanks to the creamy Nutella and bright raspberry preserves that keep the interior soft while the edges and almond crust toast to perfection.
The indulgence comes from butter and almonds browning together to form a golden crust on soft brioche, with just enough Nutella and raspberry jam to add moisture and flavor.
Bostock Pastry
Brioche is ideal, but if you can’t find it, challah is a fine substitute. Choose a sturdy loaf that slices into 1-inch pieces.
The frangipane here uses both almond and vanilla extracts for depth. If you prefer a cost-effective vanilla option, use a baker’s extract; pure vanilla works as well if you have it. For raspberry jam, use your favorite brand or homemade preserves—the flavor you love will shine through.
Don’t skip the sliced almonds or powdered sugar—both contribute essential texture and finishing sweetness.
Storage: Bostock keeps at room temperature for up to 2 days when wrapped in plastic wrap or stored in a tight container. You can extend it to three days if you refresh it before serving (see reheating instructions below).
To refresh and serve warm, heat an oven to 350°F and warm the Bostock until heated through.
Tools you’ll need
- Hand mixer or stand mixer
- Half sheet pan
- Spatula or butter knife for spreading
- Powdered sugar sifter
Bostock Pastry
Rebecca Lindamood
Ingredients
- 10 1-inch thick slices Brioche (about a 2 pound loaf)
- 1/3 cup raspberry preserves or jam
- 1/3 cup Nutella
- 1 1/2 cups almond meal
- 3/4 cup butter, softened to room temperature
- 3/4 cup sugar
- 2 medium eggs
- 1/2 teaspoon almond extract
- 1/4 teaspoon pure vanilla or baker’s extract
- Pinch of kosher or sea salt
- 1 cup sliced almonds
- Powdered sugar, for dusting
Instructions
-
Preheat the oven to 400°F. Arrange the brioche slices on half sheet pans with a little space between each piece.
Warm the Nutella and raspberry preserves together over very low heat in a small saucepan or in a microwave in short bursts, stirring until smooth and combined. Divide the mixture evenly among the brioche slices and spread to the edges, allowing it to soak in while you make the frangipane.
To make the frangipane, combine almond meal, softened butter, sugar, eggs, almond extract, vanilla, and a pinch of salt. Beat with a sturdy spoon, hand mixer, or stand mixer until smooth and cohesive. Divide and spread the frangipane evenly over each slice of brioche, reaching to the edges.
Sprinkle sliced almonds over the top, then bake until the frangipane is set, puffy, and golden brown, about 16–24 minutes. Dust generously with powdered sugar and serve warm or at room temperature.
Store leftovers wrapped or in a loosely covered container at room temperature for up to 3 days. To refresh, warm in a 350°F oven until heated through.
Nutrition
Carbohydrates: 50 g
Protein: 11 g
Fat: 39 g
Saturated Fat: 17 g
Cholesterol: 127 mg
Sodium: 297 mg
Fiber: 3 g
Sugar: 26 g
Nutritional information is an estimate. Calculate values using the exact ingredients you use if needed.
Did you make this recipe?
Tag your photos on Instagram so the creator can see your results.
Do you love Nutella Raspberry Bostock? Try these other dishes made with bread!
- Easter Bunny Bread
- Philly Cheesesteak Stew
- Cheeseburger Salad
- Banana Bread French Toast Breakfast Cups
- Leftover Oatmeal Bread
- Cheater Garlic Bread
