Bostock is the fusion between French toast and an almond croissant. It is a French pastry made using day old brioche which is topped with a creamy frangipane topping before being baked. It is best enjoyed served warm. For our take on this French pastry we are dipping the brioche in a rum syrup which is then topped with sliced banana before being covered in frangipane and finally finished with fresh blueberries and flaked almond. This is the ultimate weekend treat.
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