Crispy Mini French Toast Bites (Printable)

Golden, crispy mini French toast bites made from brioche, cinnamon, and vanilla with a sweet cinnamon sugar coating.

# Components:

→ Bread

01 - 6 slices brioche or white sandwich bread

→ Egg Mixture

02 - 2 large eggs
03 - 1/2 cup whole milk
04 - 1 tablespoon granulated sugar
05 - 1/2 teaspoon ground cinnamon
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of salt

→ For Cooking

08 - 2 tablespoons unsalted butter

→ Topping

09 - 1/4 cup granulated sugar
10 - 1 teaspoon ground cinnamon

→ To Serve (optional)

11 - Maple syrup
12 - Milk

# Method:

01 - Cut the bread slices into 1/2-inch cubes to create bite-sized pieces.
02 - Whisk together eggs, milk, granulated sugar, cinnamon, vanilla extract, and salt in a medium bowl until fully combined.
03 - Add bread cubes to the egg mixture and toss gently to coat all sides. Let soak for 2 to 3 minutes.
04 - Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add half of the soaked bread cubes in a single layer and cook, turning frequently, until golden brown and crisp, about 2 to 3 minutes. Remove and set aside.
05 - Repeat the cooking process with remaining butter and bread cubes until all are crisp and golden.
06 - Combine granulated sugar and ground cinnamon in a small bowl.
07 - Toss the cooked bread cubes in cinnamon sugar until evenly coated.
08 - Serve warm in a bowl as a cereal, optionally adding a splash of milk or drizzle of maple syrup.

# Expert Advice:

01 -
  • Golden, crispy cubes that stay crunchy even with milk, defying everything we thought we knew about soggy cereal.
  • It feels indulgent but comes together faster than scrambled eggs, so you can actually enjoy breakfast instead of rushing through it.
  • Kids and adults alike lose their minds over the fun factor, turning a weekday morning into something that feels a little bit special.
02 -
  • Stale bread is actually your friend here; it holds its structure better when soaked and crisps up more dramatically than fresh bread ever could.
  • Don't skip the single-layer cooking approach, even if it feels like it takes forever—crowding the pan traps steam and turns your crispy cubes soggy.
  • The soaking time matters more than you'd think; 2 to 3 minutes gives you that custard-filled interior without turning everything into mush.
03 -
  • Medium heat is your best friend here; too hot and the outside burns before the inside cooks, too low and you end up with soggy, pale cubes instead of crispy, golden ones.
  • Brioche is ideal, but any soft, slightly sweet bread will work—the key is using bread that's either a day old or slightly stale so it holds together when soaked.
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