Our series “From Scratch” features baking recipes that are easy as pie. Learn how to bake French bostock pastries with mini English muffins to share at your next brunch party. 

A bostock — pronounced “BOH-stock” — is a French pastry that doesn’t get the recognition it deserves.

Somewhere between French toast and an almond croissant, but only better, a Bostock is normally made with stale bread, typically brioche (it is French after all). The bread is layered with a smear of almond cream, or frangipane, and topped with toasted almonds and confectioners’ sugar. When it comes out of the oven the edges are crispy and caramelized and the middle remains soft.

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Our version uses Wolferman’s mini English muffins, which get a brush of orange syrup, adding an extra level of sweetness. Along with its crunch, this bostock will make you want to start your meal with dessert.

Bostocks make for a great addition to brunch, a meal that can accommodate those who veer toward sweet and savory ends of the spectrum. Eggs, bacon, ham, jams, honeys, and syrups are all part of the spread and the English muffin is a great vehicle to use as a base to so many different recipes.

Plus, there is something comforting about an English muffin: they’re warm, crisp with plenty of crevices to soak up ingredients.

Mini Bostock Bites

5 from 2 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6



  • Position racks in center and lower third of oven and preheat oven to 375° F.
  • In small saucepan over medium heat, whisk 1/2 cup granulated sugar, 1/2 cup orange juice, 1 tablespoon orange zest, and 1/3 cup water. Bring to simmer, whisking to dissolve sugar. Cool syrup to room temperature.
  • Meanwhile, in a small bowl, mix almond flour, all-purpose flour, and cornstarch. In a medium bowl, using an electric hand mixer, beat 1/2 cup granulated sugar and butter for 3 minutes, or until light and fluffy. Add egg and almond extract and beat until blended. Add flour mixture and beat until just blended.
  • Arrange Wolferman’s 1910 Original Recipe Mini English Muffins, cut side up on two large sheet trays, and brush each with 2 teaspoons of syrup. Spread 1 tablespoon of almond cream over each muffin half and sprinkle with almonds.
  • Bake bostock bites for 16 to 18 minutes, or until almonds are toasted and bottoms of muffins are golden. Transfer bostock bites to wire rack and cool 2 minutes. Dust with powdered sugar and serve warm.


Make-Ahead: Syrup and almond cream can be made up to 3 days ahead, covered separately and refrigerated. Bring almond cream to room temperature before spreading on Wolferman’s 1910 Original Recipe Mini English Muffins.
Author: Curtis Stone
Course: Breakfast
Cuisine: French
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Jason Stahl is an Emmy Award winner who has reported on just about everything from the future of terrorism to North Korean tourism and why Las Vegas is great for kids. He’s interviewed countless personalities from Gene Simmons to Common to Sir Richard Branson. He’s held editorships at WONDERLUST, SPIN, Google, Men’s Fitness, Muscle & Fitness, MSN News, NBC Sports and Centennial Media. Stahl’s the co-author of 20 Things You Didn’t Know About Everything: Duct Tape, Airport Security, Your Body, Sex in Space… And More. The aspiring deli man lives with his wife and son in Jersey City Heights where he operates Hank Schwartz’s Delicatessen & Appetizing.

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