Save My nephew stood at the kitchen counter one Saturday morning, cereal bowl in hand, looking absolutely unimpressed with the usual options. I had just made a batch of French toast the night before, and watching him push away the soggy slices gave me an idea: what if breakfast got a little playful? Within minutes, I was slicing bread into cubes, dunking them in custard, and watching his skepticism turn into pure joy as golden, crispy bites emerged from the pan. He called it "French toast cereal," and the name stuck because, honestly, he was right.
My sister brought her kids over one Sunday, and I served this in proper cereal bowls with cold milk on the side. The youngest dunked each piece like she was on a mission, while the oldest drizzled his with maple syrup and declared it better than any pancake breakfast he'd ever had. Watching them come back for seconds while actually eating something wholesome felt like a small victory, the kind that makes you smile for hours afterward.
Ingredients
- Brioche or white sandwich bread (6 slices): Brioche gives you richness and a tender crumb that soaks up the egg mixture beautifully, but honestly, any soft white bread works if that's what you have on hand.
- Large eggs (2): These are your custard base, creating that creamy coating that makes each bite feel luxurious.
- Whole milk (1/2 cup): Whole milk adds body to the mixture; if you only have skim, the cubes will still work but won't feel quite as indulgent.
- Granulated sugar (1 tbsp plus 1/4 cup): The first tablespoon sweetens the custard, while the final 1/4 cup gets mixed with cinnamon for a crispy, candied coating.
- Ground cinnamon (1/2 tsp plus 1 tsp): Cinnamon is what ties this whole thing together; don't skip it or reduce it.
- Pure vanilla extract (1/2 tsp): Just enough to whisper through the custard without overpowering anything.
- Salt (pinch): A tiny pinch wakes up all the other flavors.
- Unsalted butter (2 tbsp): Butter creates those crispy edges you're really after here.
- Maple syrup and milk (to serve): These are your finishing touches, optional but honestly, they turn this from breakfast into an experience.
Instructions
- Cube the bread:
- Slice your bread into roughly 1/2-inch cubes; they should be small enough to feel like cereal but large enough to hold their shape. A serrated knife makes this easier and cleaner.
- Build your custard:
- Whisk eggs, milk, sugar, cinnamon, vanilla, and salt until everything is smooth and combined. The mixture should smell warm and inviting, like cinnamon rolls waiting to happen.
- Soak the bread:
- Toss your bread cubes into the custard and gently fold them around so every piece gets coated. Give them 2 to 3 minutes to soak; this is where the magic happens as the bread softens on the inside while staying firm enough to crisp up.
- Cook in batches:
- Melt half the butter in your skillet over medium heat, then add half your soaked bread cubes in a single layer. Listen for that gentle sizzle, then start turning the pieces every 30 seconds or so until all sides are golden and crispy, about 2 to 3 minutes total. The cubes should feel firm and look mahogany-brown when they're done.
- Repeat and finish:
- Cook the remaining batch with the rest of your butter using the same method.
- Coat with cinnamon sugar:
- Mix your cinnamon and remaining sugar in a small bowl, then toss the warm cubes through it while they're still hot. The heat helps the sugar stick and creates a light caramel coating.
- Serve and enjoy:
- Pour the cubes into a bowl, add cold milk if you want them to stay crispy longer, or serve warm with a drizzle of maple syrup for something more decadent.
Save There was a quiet moment one morning when I realized my kids had stopped asking for the usual sugary cereals altogether. Now they were actually excited about breakfast because it felt like a little treat, something that took a few extra minutes but was worth it. That's when I knew this recipe had become something more than just a fun idea—it had become a real tradition.
The Secret to Staying Crispy
The moment those cubes come out of the pan is crucial; if you let them sit uncovered, they start to soften within minutes as steam gets trapped. Spread them out on a clean plate or cutting board instead of piling them in a bowl, and they'll stay crispy for much longer. I learned this the hard way after making a batch that turned into mush by the time everyone sat down to eat.
Making It Your Own
Once you get the basic technique down, you can play around with flavors in ways that keep things interesting. A pinch of nutmeg in the custard adds warmth, or you could dust the finished cubes with a mix of cinnamon and cardamom if you're feeling adventurous. Brown sugar instead of white gives you a deeper molasses note, and some mornings I've added a tiny splash of bourbon vanilla instead of the regular extract just because I wanted something different.
Breakfast for Any Mood
What I love most about this recipe is how it adapts to whatever mood you're in on any given morning. Tired and want something comforting? Serve it warm with a splash of milk and maple syrup. Have guests coming over and need something impressive that doesn't feel like work? It looks fancy on a nice plate with a sprinkle of powdered sugar. Need to use up bread that's getting old? This is exactly what it was made for.
- Dairy-free butter and milk swaps work beautifully if you're cooking for people with allergies.
- Make a double batch on Sunday evening and reheat gently in a warm oven for a quick weekday breakfast.
- If you want them extra fancy, toss in a tiny pinch of sea salt on top after the cinnamon sugar coating.
Save This recipe lives in that sweet spot where it takes just enough effort to feel intentional but not so much that breakfast becomes a chore. It's the kind of dish that reminds you why cooking for people you care about matters.
Recipe Guide
- → What type of bread works best?
Brioche or white sandwich bread is ideal as it soaks the egg mixture well and crisps nicely when cooked.
- → Can I use a dairy-free milk substitute?
Yes, you can substitute whole milk with almond, oat, or any other dairy-free milk and use plant-based butter options.
- → How do I get the bites crispy?
Cook the soaked bread cubes in melted butter over medium heat, turning frequently to ensure all sides become golden and crisp.
- → Can I add extra spices?
A pinch of nutmeg added to the egg mixture enhances the flavor beautifully, complementing the cinnamon and vanilla.
- → How should I serve the bites?
Serve warm as a cereal with a splash of milk or drizzle with maple syrup for added sweetness and flavor.