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Recipe Detail Page
Leftover Burger Bun Bostock
Summer 2023
What better way to use up leftover burger buns than to transform them into a delightful morning pastry? Fondly known as “the Beyoncé of French toast,” bostock is a cross between almond croissants and—you guessed it—French toast. Make a big batch for a crowd, or bake in smaller servings for fresh pastries throughout the week.
Makes 8 pastries
ORANGE-ALMOND SYRUP
2 large oranges
1/2 cup (125 mL) sugar
1/2 cup (125 mL) water
1/2 tsp (2 mL) almond extract
ALMOND CREAM
6 tbsp (90 mL) unsalted butter, at room temperature
1/3 cup (80 mL) granulated sugar
2 eggs, at room temperature
1 tsp (5 mL) almond extract
1/2 tsp (2 mL) vanilla extract
1 1/2 cups (375 mL) almond flour
1/8 tsp (0.5 mL) salt
ASSEMBLY
1/3 cup (80 mL) sliced almonds
4 day-old or stale brioche burger (or hot dog) buns, sliced in half
Icing sugar for serving (optional)
1. For the orange-almond syrup, remove orange peel with a vegetable peeler. Trim off as much white pith as possible. (Save fruit for another use.) Place peel in a small saucepan with rest of ingredients over high heat. Stir regularly, until sugar dissolves. When it comes to a boil, reduce heat slightly and continue to stir mixture for another 45 seconds, pressing on orange peels to release oils. Remove from heat and let stand 30 minutes.
2. Pass syrup through a fine-mesh sieve into an airtight container, discarding solids. Use immediately or cool, cover and refrigerate for up to 1 week.
3. For the almond cream, beat butter and sugar in a large bowl with a hand mixer on medium speed. Add eggs, one at a time, fully incorporating first before adding second. Add extracts and mix until combined. Add almond flour and salt, then mix until combined. Use immediately, or refrigerate in an airtight container for up to 4 days.
4. Preheat oven to 350°F (177°C) and place rack in centre.
5. Spread sliced almonds evenly on a baking sheet. Bake until lightly browned, about 4 minutes. Transfer to a plate then line the baking sheet with parchment paper.
6. Raise oven temperature to 375°F (191°C).
7. Lay buns on sheet, cut sides up. Brush generously with orange-almond syrup—you should have 2 to 3 tbsp (30 to 45 mL) syrup left. Flip buns and brush remaining syrup over back of buns. Flip back so the cut sides are again facing up.
8. Divide almond cream between buns and spread it right to edges. Sprinkle with almonds. Bake until lightly puffed and golden brown, 16 to 18 minutes.
9. Serve warm, sprinkled with icing sugar, if desired. Leftovers will keep in an airtight container for up to 2 days. To reheat, place bostock in a nonstick frying pan over medium heat for 2 to 3 minutes. Reduce heat to low and cover until warmed through, another 1 to 2 minutes.
Makes 8 pastries
