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Nutella Bostock
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Nutella Bostock

Prep: 40 Minutes Serves: 4 Serves

The sweet, nutty flavors of the frangipane and Nutella, golden brioche and tangy berries come together to make this delicious chocolatey take on a traditional Bostock

A classic French pastry, Bostock was created as a way to use up day-old brioche. Soaked in syrup, generously smothered in frangipane and baked until it’s crispy on top, Bostock is a delicious cross between French toast and an almond croissant.

To change up this traditional pastry, we have added a chocolatey twist to the Bostock recipe. With a generous helping of Nutella and another slice of Brioche Loaf we have created this Nutella Bostock sandwich that is perfect for anytime of the day, whether you want a sweet treat for breakfast or something to go with your afternoon tea.


  • 8 slices of St Pierre Brioche Loaf
  • Nutella
  • 1 egg
  • 3.5 oz caster sugar
  • 3.5 oz ground almonds
  • 3.5 oz butter
  • Flaked almonds
  • Icing sugar
  • 1 tbsp mascarpone
  • Your favorite berries


  1. Preheat the oven to 350°F
  2. Cream together the sugar and butter together for 5 minutes and then add the egg and mix until smooth. Once you have a smooth mixture, and in the ground almonds and mix to create a frangipane
  3. Spread the frangipane over 4 slices of the Brioche Loaf, sprinkle on some flaked almonds and pop in the oven for 15 minutes
  4. Take the other 4 slices of Brioche Loaf and spread generously with Nutella before popping on top of the slices in the oven and bake for a further 15 minutes
  5. Whilst the Nutella Bostock is cooking mix a tablespoon of Nutella with a tablespoon of mascarpone
  6. Once cooked, serve your Nutella Bostock with a sprinkle of icing sugar on top, your chocolate mascarpone mix and your favorite berries

Bon appétit!

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