Bostock with Rhubarb Compote
Bostock with Rhubarb Compote is a pastry lover’s dream that transforms simple ingredients into an elegant treat! This French-inspired delicacy pairs the tartness of spring rhubarb with the rich nuttiness of almond cream, all atop syrup-soaked challah bread for a breakfast or brunch perfect for any occasion.
What is bostock?
Bostock is a traditional French pastry that breathes new life into day-old brioche or challah bread. It is similar to French toast the bread is soaked in a sweet syrup, topped with almond cream (frangipane), and baked until golden and crisp. Originally created as a way to use leftover bread, bostock has evolved into a beloved pastry in its own right, often found in the finest French bakeries!
Why We Love This Rhubarb Bostock Recipe
This bostock with rhubarb compote is an elegant baked French pastry that you won’t be able to get enough of! While it might seem complicated, it is easy to prep each component ahead of time, so it just needs to be assembled and baked on the day you are serving! It features stale challah bread slices soaked in a simple syrup, topped with a rhubarb strawberry compote and almond cream, then baked to crispy perfection.
Make this bostock when you want to impress without any stress. It’s perfect for weekend brunches, Mother’s Day, or any spring gathering where you need something special. It’s fancy enough for company but easy enough that you might find yourself making it on random Sundays just because.
Ingredients You Need
Syrup
- Sugar and Water: Creates the simple syrup base that will soak into the bread.
- Vanilla: Adds an extra depth of flavor.
- Rum or Grand Marnier: Optional but recommended; the alcohol evaporates during baking, leaving behind a lovely flavor!
Rhubarb Strawberry Compote
- Rhubarb: The star of the show! Look for firm, bright pink stalks for the best flavor and color. Rhubarb is most commonly available during spring.
- Strawberries: Adds a natural sweetness that goes well with the rhubarb.
- Sugar: For a hint of sweetness!
- Lemon Juice: Brightens the flavors and helps maintain the vibrant color of the fruit.
Almond Cream
- Almond Flour: Provides the distinctive nutty flavor in the frangipane base.
- Egg: Acts as a binder and creates a custard-like texture when baked.
- Butter: Adds richness and helps create a smooth, spreadable cream.
- Powdered Sugar: Incorporates sweetness without the grittiness of granulated sugar.
- Almond Extract: Intensifies the almond flavor. A little goes a long way!
Assembly
- Challah Bread: Its rich, slightly sweet flavor and sturdy texture make it perfect for soaking up the syrup without falling apart.
- Almond Flakes: For a bit of a crunch on top!
- Powdered Sugar: The finishing touch before serving.
How to Make Bostock with Rhubarb Compote
- Make the Compote: In a pot, combine all of the ingredients for the compote. Simmer for 15 minutes while stirring and cook until the rhubarb is soft. Remove from the heat and let it cool.
- Prep the Syrup: For the syrup add the sugar and water to a small saucepan and place over medium heat and cook until simmering and the sugar has dissolved. Add vanilla and alcohol and stir to combine.
- Mix the Almond Cream: Add all of the ingredients for the almond cream to a bowl and mix with a fork for a smooth batter.
- Preheat: Preheat oven to 350 F degrees.
- Dip Bread in Syrup: To assemble, start by dipping the challah bread into the syrup on both sides.
- Place on Baking Sheet: Place them on a prepared baking sheet with parchment paper.
- Top with Compote: Spread the compote on each slice.
- Add Almond Cream & Bake: Pipe the almond cream over the compote. Sprinkle with almond flakes and bake for 25-30 minutes until the edges are golden brown.
- Serve: Dust with powdered sugar and serve!
Tips for Success
- Choose sturdy bread. Slightly stale challah or brioche works best as it absorbs the syrup without becoming soggy.
- Make certain components ahead of time, if needed. Make the compote and syrup a day in advance to save time. This is especially helpful for special occasions like Easter or Mother’s day!
- If the bostock is browning quickly, cover loosely with foil. Since this pastry has a high sugar content, it is possible that it will brown too quickly before it is done baking.
- Cool slightly before serving! The flavors meld and the texture sets up beautifully if you allow the bostock to rest for 5-10 minutes after baking.
Serving Suggestions
- As breakfast, serve with a dollop of crème fraîche or Greek yogurt and a cup of coffee or tea!
- As brunch, I like to serve this bostock with rhubarb compote with other brunch options like deviled eggs, and a spring brunch board for a full spread!
- As a dessert, pair your rhubarb bostock with a scoop of vanilla ice cream or a drizzle of creme anglaise.
Frequently Asked Questions
You can prepare the components (syrup, compote, and almond cream) up to three days ahead and store them in the refrigerator. Assemble and bake just before serving for the best texture.
Brioche makes an excellent substitute. In a pinch, a thick-cut white or wheat bread or even croissants (though they’ll have a different texture) can work.
Yes! Frozen rhubarb works well in the compote. No need to thaw it first; simply add a few extra minutes to the cooking time.
Store any leftover bostock with rhubarb compote in an airtight container in the refrigerator for up to 2 days. Reheat in a 300°F oven for about 10 minutes to restore some crispness.
More Breakfast Recipes to Try
- Ultimate Mother’s Day Asparagus Tart
- Caramel Croissant Bread Pudding
- Smoked Salmon Quiche
- Easy Classic Crepes
- Baked French Toast with Raspberry Jam
Bostock Recipe with Rhubarb Compote
Ingredients
For the syrup
- 1/2 sugar
- 1/2 water
- 1 tsp vanilla
- 2 oz rum or Grand Marnier optional
For the compote
- 2 cups rhubarb chopped
- 1 cup strawberries sliced
- 1/2 cup sugar
- 2 tbsp lemon juice
Almond Cream
- 1/2 cup almond flour
- 1 egg
- 2 tbsp butter softened to room temperature
- 1/4 cup powdered sugar
- 1/2 tsp almond extract
Assembly
- 3 slices challah bread about 1 “ thick
- 2 tbsp almond flakes
- 2 tbsp powdered sugar
Instructions
- In a pot, combine all of the ingredients for the compote. Simmer for 15 minutes while stirring and cook until the rhubarb is soft. Remove from the heat and let it cool.
- For the syrup, add the sugar and water to a small saucepan and place over medium heat and cook until simmering and the sugar has dissolved. Add vanilla and alcohol and stir to combine.
- Add all of the ingredients for the almond cream to a bowl and mix with a fork for a smooth batter.
- Preheat oven to 350 F degrees.
- To assemble, start by dipping the challah bread into the syrup on both sides.
- Place them on a prepared baking sheet with parchment paper.
- Spread the compote on each slice. Pipe the almond cream over the compote. Sprinkle with almond flakes and bake for 25-30 minutes until the edges are golden brown.
- Dust with powdered sugar and serve!
Video
Notes
- You can prepare the components (syrup, compote, and almond cream) up to three days ahead and store them in the refrigerator. Assemble and bake just before serving for the best texture.
- Store any leftover bostock with rhubarb compote in an airtight container in the refrigerator for up to 2 days. Reheat in a 300°F oven for about 10 minutes to restore some crispness.
