Bostock is France's clever way of utilizing leftover pastries or bread by taking full advantage of their staleness, which allows them to absorb syrups and seasonings to create an entirely new dessert. This richly-flavored sweet, which somewhat resembles French toast, is made with a base of leftover bread soaked in a sweet spread.

The bread for bostock may be soaked in syrup or spread with marmalade or jam, then coated in almond frangipane before it is baked and emerges from the oven as a crisp, warm, tart-like delicacy. Bostock began appearing in French shops sometime during the 1930s, likely the product of bakers looking to use unpurchased bread.

The aforementioned frangipane is a custard made by mixing almond paste or meal, flour, butter, sugar, eggs, and vanilla or almond extract into a thick paste. Frangipane provides nutty-sweet flavor, while brioche, the most common bread for bostock, works as a hefty base, though any firm-textured bread will work well in this dessert.

To make your bostock, dip or brush stale bread slices with a simple syrup made of equal parts sugar and water before spreading on a thin layer of jam. Coat the bread with a generous helping of frangipane, top with almond flakes or fresh fruit, and bake the whole thing into a preheated oven until it obtains a crisp exterior and soft interior.