Save I was stuck in that weird Sunday morning limbo where you want something fun but also something you can eat while still wearing pajamas when I started cutting bread into tiny squares. My roommate wandered in, looked at the skillet, and asked if I was making croutons for breakfast. When I told her it was French toast cereal, she immediately grabbed a spoon and stood there eating it straight from the cooling rack. Now it's become our go-to when we want something festive but don't want to commit to a full sit-down breakfast.
Last winter my little nephew was going through that phase where regular breakfast was boring and everything needed to be fun. I made this for a sleepover and watched him go from suspicious to completely delighted, fishing out the tiny toast squares with his fingers and declaring it the best breakfast ever. Something about food being mini and bite-sized just hits different, especially when you can pretend you're eating dessert for breakfast.
Ingredients
- 6 slices brioche or white sandwich bread: Brioche gives you that rich, buttery sweetness that feels like weekend breakfast but white bread works perfectly fine and actually crisps up a bit better
- 2 large eggs: Room temperature eggs whisk into a smoother, more uniform coating that clings to every surface of the bread cubes
- 1/2 cup whole milk: Whole milk creates that creamy French toast flavor but any milk you have in your fridge will absolutely work
- 1 tbsp granulated sugar: This subtle sweetness in the egg mixture balances the cinnamon and helps the exterior caramelize beautifully
- 1/2 tsp ground cinnamon: Warm, cozy spice that transforms simple bread and eggs into something that feels like a hug
- 1/2 tsp pure vanilla extract: Don't skip this because vanilla is what makes French toast taste like French toast instead of just eggy bread
- Pinch of salt: Just enough to make all the flavors pop and prevent it from tasting flat or overly sweet
- 2 tbsp unsalted butter: Butter gives you that golden color and crisp edges while adding so much flavor to the final dish
- 1/4 cup granulated sugar for coating: This creates that diner-style cinnamon sugar crust that makes these totally addictive
- 1 tsp ground cinnamon for coating: The cinnamon sugar coating is non-negotiable because it's what bridges the gap between breakfast and dessert
Instructions
- Cut your bread into cubes:
- Slice each piece of bread into half-inch squares so they're small enough to get crispy on all sides but still have some soft custard inside
- Whisk up your coating:
- Beat the eggs, milk, sugar, cinnamon, vanilla, and salt until everything is completely combined and the mixture is smooth
- Coat and wait:
- Gently toss the bread cubes in the egg mixture until they're all evenly coated, then let them soak for just a couple of minutes so the bread can absorb some of that liquid
- Fry in batches:
- Melt half the butter in a large nonstick skillet over medium heat, add half the bread cubes in a single layer, and cook for a few minutes while turning frequently until every side is golden and crisp
- Repeat and finish:
- Cook the second batch the same way with the remaining butter, then toss all the crispy cubes in the cinnamon sugar while they're still warm
Save My friend Sarah came over unexpectedly one morning and I threw this together with whatever bread I had sitting on the counter. We sat on the couch with our bowls, catching up and eating with our hands half the time, and she said it felt like we were at a sleepover party. That's when I realized that the best recipes aren't just about the food, they're about making a regular Tuesday morning feel a little bit special.
Choosing the Right Bread
Stale bread is actually your best friend here because it holds up better to the egg mixture without getting mushy or falling apart. If your bread is fresh, just leave the slices out on the counter for a few hours before you start, or even overnight. Brioche gives you that luxurious, slightly sweet French toast flavor, but honestly any standard sandwich bread works and sometimes produces an even crispier result because it's less dense.
Getting That Perfect Crisp
The key is making sure you're turning those cubes frequently so every surface gets contact with the hot pan. Don't be tempted to crank up the heat to make it go faster because you'll end up with burnt exteriors and soggy centers. You want that steady medium heat so the bread has time to crisp up on all sides while still cooking through. Patience pays off here.
Serving Ideas and Variations
While milk and maple syrup are classic, try warmed heavy cream poured over for extra richness or dust with powdered sugar instead of cinnamon sugar. I've added a pinch of nutmeg to the egg mixture during fall and stirred orange zest into the cinnamon sugar for a bright winter morning version.
- Set up a toppings bar with chopped nuts, fresh berries, or even chocolate chips for a fun weekend
- Mix some cocoa powder into the sugar coating for a chocolate cinnamon variation that kids go crazy for
- These reheat surprisingly well in a warm oven if you want to meal prep them for busy weekdays
Save Whether you're feeding a crowd or just treating yourself to something playful on a random Wednesday morning, this recipe proves that breakfast doesn't have to be serious to be seriously good.
Recipe FAQ
- → What type of bread works best for these mini bites?
Brioche or white sandwich bread are ideal due to their soft texture and slight sweetness, which absorb the egg mixture well.
- → Can I make this dairy-free?
Yes, substitute whole milk with plant-based milk and use dairy-free butter options for cooking the bites.
- → How do I achieve the crispy texture?
Pan-fry the soaked bread cubes in butter over medium heat, turning frequently until all sides become golden and crisp.
- → Is there a way to enhance the flavor?
Adding a pinch of nutmeg to the egg mixture gives an extra layer of warm spice and depth.
- → What toppings pair well with these bites?
Maple syrup and a splash of milk complement the cinnamon sugar coating and add moisture and sweetness.