Move over, French Toast, there’s a new breakfast in town! Brioche slices are topped with ripe strawberries and a vanilla scented almond frangipane before being baked until toasty.

Strawberry and Almond Bostock

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 4


1 vanilla bean, split and seeds scraped

190g (200ml) caster sugar

90g softened unsalted butter

1 egg

1½ tsp pure almond extract (optional)

75g (180ml) almond flour

2 tsp cake flour

1 tsp cornflour

4 stale brioche slices (2.5cm thick)

200g strawberries

120g flaked almonds


  1. Preheat the oven to 180°C or 160°C fan forced. 
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat the vanilla, sugar and butter together until light and fluffy. Beat in the egg and stir in the flour and cornflour. Set aside.
  3. Arrange the brioche in a single layer on a lined baking tray and spread 2 tbsp almond mixture over, 
  4. Slice the strawberries and divide between the bread slices and top with sliced almonds.
  5. Bake for approx. 15-20 minutes or until golden.
  6. Cool on a wire rack for 5 m minutes before deserving.