Pistachio Bostock
Delicately soft milk bread, soaked in syrup and topped with a rich pistachio frangipane, baked until golden and crisp. Tres chic!
Bostock is usually a breakfast food, purchased in France at any good boulangerie. It is made with brioche traditionally but we loved it just as much with our amazing buttermilk bread. Prendre plaisir mon amie.
This recipe originally appeared in The Weekend Table, which is basically sold out globally, I have but a few copies left in my store...get over and get yours while you still can!
Happy Mother's Day, although you won't have time to whip this up without some pre-planning. I have to say, I would prefer to not go out on Mother's Day itself, take me out another time. I can do a better brunch myself with endless mimosas and no driving to worry about!
Pistachio bostock is one of those quietly luxurious bakes that turns simple ingredients into something truly bakery-worthy. Thick slices of buttery brioche (or in our case, our favourite buttermilk bread) are soaked in fragrant syrup, generously topped with a pistachio frangipane, then baked until golden, crisp-edged and irresistibly soft in the centre.
Think of it as the more rustic, generously layered cousin to an almond croissant, less fuss, but every bit as indulgent. The pistachio brings a delicate nuttiness and beautiful colour, elevating this classic French pastry into something a little more special.
Perfect for brunch spreads, afternoon treats or using up day-old brioche or bread, this is the kind of bake that feels impressive without being complicated.
Serving Suggestions
Serve warm with a dusting of icing sugar and a dollop of crème fraîche
Pair with fresh berries or poached fruit for balance and brightness
Enjoy alongside a strong coffee or espresso for a café-style moment
Add to a brunch spread with eggs, fruit and yoghurt
Drizzle lightly with honey or orange blossom syrup for extra fragrance
Serve with a scoop of vanilla ice cream for an indulgent dessert twist
Cut into smaller portions for a shareable sweet platter
Need
- 2 thick Slices Perfect Buttermilk Bread Recipe
- 1 Batch Amaretto Dessert Syrup as needed Recipe
- 2 Tablespoons Strawberry Vanilla Jam Recipe
- 100 Grams Pistachio Praline Recipe
- 80 Grams almonds
- 1 eggs
- shelled pistachios chopped for garnish
- icing sugar to garnish
- fresh berries of choice to serve
Do
- 1
Preheat the oven to 180°C and line an oven tray with baking paper.
- 2
Arrange bread slices on the tray.
- 3
Warm the jam and syrup together in the microwave and spread on top of the bread in a thin layer. Allow it to soak in.
- 4
Meanwhile place the Pistachio Praline Paste, almonds and egg into the Thermomix bowl and blend 10 sec/speed 6.
- 5
Spread this on top of the jam layer and top with a few chopped pistachios.
- 6
Bake for 14 minutes until lightly golden and toasted.
- 7
Dust generously with icing sugar and consume with more jam if required!
- 8
You can do this to order once you have the components made. They also keep very well when fully cooked, in the fridge for 2 days, or the freezer for 2 weeks, just reheat before serving and dust with icing sugar.
Served with
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
