Bostock is a wonderful way to get a second use out of day-old bread. At our bakery, we use day-old Challah for this recipe, but you can use just about any type of bread you have laying around. The beauty of Bostock is how the stable structure of the bread’s interior crumb really soaks up the other ingredients, allowing for a perfectly moist treat that won’t fall apart in your hands. Recently, we’ve been making our Bostock with Sour Cherry Jam from Beth’s Farm Kitchen, and we love the way the tart jam contrasts with our sweet, nuanced Kirsch Frangipane.
There are four main components to our Bostock: a vanilla syrup, an eggless frangipane, jam, and sliced almonds. All four come together beautifully for a treat that’s just a little decadent, just a little sweet, and the perfect way to give new life to day-old bread.
Note: We slice our Challah into 1-inch-thick slices for 6 medium-sized Bostock. Start with a loaf that weights about 300 grams, and try to slice it into 6 even slices. If your loaf of bread produces taller slices, you may end up with fewer Bostock. One option is to cut your slices in half diagonally. Whatever you do, stick with the ratios in this recipe. If you’re using about 300 grams of bread, it will all work out.
