Fig and Walnut Bostock

By: bon appétit

Total Time: 45 minutes

Servings: 4


Some great things are made with day-old bread: French toast. Croutons. Breadcrumbs. Add this nutty and sugary French pastry from Maurice to the list.


walnut crème

  •     1 cup walnuts
  •     4 tablespoons (½ stick) unsalted butter, room temperature
  •     ¼ cup honey
  •     1 large egg
  •     ¼ cup all-purpose flour
  •     ¾ teaspoon baking powder
  •     ¼ teaspoon kosher salt


  •     2 large eggs, beaten to blend
  •     8 slices 1”-thick brioche, preferably day-old (from about 1 medium loaf)
  •     8 large fresh figs, quartered
  •     4 tablespoons (½ stick) unsalted butter, melted
  •     2 tablespoons honey
  •     Powdered sugar (for serving)



walnut crème

  1. Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant, 8–10 minutes; let cool. Pulse in a food processor until finely ground.
  2. Using an electric mixer on high speed, beat butter and honey until light and fluffy, about 4 minutes. Mix in egg, then flour, baking powder, salt, and walnuts just to blend.

    DO AHEAD: Walnut crème can be made 1 week ahead. Cover and chill.


  1. Preheat oven to 350°. Whisk eggs and 1 tsp. water in a small bowl and brush 1 side of brioche slices with egg wash. Place on a rimmed baking sheet and spread each slice with about 2 Tbsp. walnut crème. Top with figs, cut sides up. Brush figs with butter and drizzle with honey.
  2. Bake bostock until edges are golden brown and figs look softened and juicy, 20–25 minutes. Transfer baking sheet to a wire rack and let bostock cool.

Serving Suggestion

Dust with powdered sugar just before serving.

Nutritional Information

Calories (kcal) 450 Fat (g) 30 Saturated Fat (g) 13 Cholesterol (mg) 155 Carbohydrates (g) 42 Dietary Fiber (g) 2 Total Sugars (g) 23 Protein (g) 8 Sodium (mg) 280

Recipe by Kristen Murray, Måurice, Portland, OR, Photos by Eva Kolenko courtesy of bon appétit. Find more information and recipes at