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Maple blueberry bostock



Maple simple syrup:

  • 1/4 cup pure amber maple syrup (Maple From Canada)
  • 1/4 teaspoon almond extract
  • 1/4 cup water

Maple frangipane:

  • 5 tablespoons unsalted butter, room temperature
  • 3 tablespoons dark maple sugar (Maple From Canada)
  • 3 tablespoons pure maple syrup
  • 1 egg
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 3/4 cup almond flour
  • 2 tablespoons all–purpose flour
  • 1/2 teaspoon salt

For assembly:

  • 6 thick slices of brioche or egg bread
  • 1/2 cup blueberry jam
  • 1/4 cup sliced almonds
  • Fresh blueberries, for serving
  • Pure maple syrup, for serving


  1. Preheat your oven to 350F and lightly coat a baking sheet with non-stick cooking spray.
  2. For the simple syrup, combine the maple syrup, almond extract, and water in a small bowl. Whisk well to combine and set aside.
  3. For the maple frangipane, cream the butter, maple sugar, and maple syrup together in a bowl until smooth. Beat in the egg followed by the almond and vanilla extracts. Stir in the almond flour, all-purpose flour, and salt just until combined and set aside.
  4. To assemble the Bostock, lightly brush both sides of each slice of bread with the simple syrup. Place the slices down onto your prepared baking sheet leaving a couple inches between each. Spread each slice with a slightly heaped tablespoon of jam followed by a heaping 1/4 cup of the frangipane mixture. Scatter the sliced almonds on top of the Bostock and bake for 15 to 20 minutes or until golden brown.
  5. Allow the Bostock to cool slightly and serve scattered with some fresh blueberries and a glug of pure maple syrup.
  6. Leftover Bostock will keep tightly sealed or wrapped at room temperature for two days.

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