Almond Raspberry Stuffed French Toast (Bostock)
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If you’ve never tried Bostock, this Almond Raspberry Stuffed French Toast is the perfect place to start. Thick slices of brioche are soaked in a light custard, layered with sweet raspberry jelly, and topped with homemade almond paste (frangipane) and toasted almonds. It bakes up golden and crisp on the edges, with a soft, custardy center that tastes like a bakery pastry. Whether you call it almond French toast, almond raspberry Bostock, or frangipane breakfast toast, this recipe delivers that café-style flavor with simple ingredients and no fuss.
🖤Why You’ll Love Almond Raspberry Stuffed French Toast (Bostock)
- Bakery-style at home: You get all the flavor and texture of an artisan pastry without the complicated steps.
- Homemade almond filling: The from-scratch frangipane adds rich almond flavor and a soft, creamy layer that melts into the bread.
- Perfect for brunch or holidays: Elegant enough to impress guests but easy enough for a cozy weekend breakfast.
- Customizable: Swap in strawberry, apricot, or fig jam for a fresh twist.
- Make-ahead friendly: The almond filling can be made a day ahead so you can assemble and bake in minutes.
Frequently Asked Questions
What is frangipane?
Frangipane is a creamy almond filling made from ground almonds, butter, sugar, eggs, and almond extract. It’s used in many pastries — and it’s what gives this French toast its rich, bakery-style flavor.
Can I use store-bought almond paste?
Yes! Store-bought almond paste works fine if you’re short on time. But making it from scratch gives a softer texture and deeper almond flavor.
What’s the best bread to use?
Brioche or challah are ideal. They soak up the custard without getting soggy and bake up light and fluffy inside.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
Can I make it ahead?
Yes. The almond paste can be made and refrigerated up to two days in advance. You can also cook the French toast slices ahead, then assemble and bake just before serving.
Can I make this dairy-free?
Definitely. Use plant-based milk and butter in both the custard and almond filling. Almond milk works beautifully here.
Can I freeze leftovers?
Yes. Once baked, let the stuffed French toast cool completely. Wrap tightly and freeze for up to one month. Reheat in the oven at 350°F until warmed through.
What can I serve it with?
Fresh berries, a drizzle of maple syrup, or a dusting of powdered sugar make perfect finishing touches. It’s also great with a side of bacon or eggs for a full brunch spread.
Almond French Toast “Bostock”
Equipment
- 1 Blender
Ingredients
- 4 slices thick-cut egg bread (brioche or challah work best
- 2 tbsp raspberry jelly
- 1 egg
- 1 cup milk
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 2 tbsp butter
- 2 to 4 oz almond paste (about ¼ of the homemade batch above)
- 4 tbsp sliced almonds
- Powdered sugar, for dusting
Homemade Almond Paste (Frangipane Filling)
- 2 cups blanched almonds or almond flour
- 1 tsp almond extract
- ¼ tsp kosher salt
- 6 tbsp unsalted butter, room temperature
- 2 eggs
- ¾ cup sugar
Instructions
Almond Paste Instructions
- If using whole blanched almonds, place them in a food processor and blend until smooth.
- Add almond extract, salt, butter, eggs, and sugar. Blend for about 3 minutes, or until the mixture is smooth and fluffy.
- Transfer to a bowl, cover with plastic wrap, and refrigerate for at least 30 minutes before using.
French Toast Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a bowl, whisk together the egg, milk, vanilla, and cinnamon.
- Heat a skillet over medium-low heat and melt the butter. Dip each bread slice quickly into the milk mixture and cook for 2–3 minutes per side, until lightly golden.
- Transfer the cooked slices to the baking sheet.
- Spread 1 tablespoon of raspberry jelly on two slices of bread.
- Using a piping bag, pipe or spread almond paste over the jelly layer.
- Top each with another slice of French toast to make a sandwich.
- Sprinkle sliced almonds evenly on top.
- Bake for 5–8 minutes, until the almonds are lightly browned and the filling is warmed through.
- Dust with powdered sugar and serve warm.
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