Crispy Mini French Toast Bites (Printable)

Golden toasted mini bites with cinnamon sugar, great for dipping or enjoying with milk or syrup.

# 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 - In a medium bowl, whisk together eggs, milk, 1 tablespoon sugar, cinnamon, vanilla extract, and a pinch of salt until combined.
03 - Add bread cubes to the egg mixture and toss gently to coat. Let soak for 2 to 3 minutes.
04 - Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Spread half of the soaked bread cubes in a single layer and cook, turning frequently, until all sides are golden brown and crisp, about 2 to 3 minutes. Remove and set aside.
05 - Repeat cooking process with remaining butter and bread cubes.
06 - In a small bowl, mix 1/4 cup sugar with 1 teaspoon ground cinnamon.
07 - Toss the cooked mini French toast cubes in the cinnamon sugar mixture until evenly coated.
08 - Serve warm in a bowl as cereal, optionally with milk or maple syrup.

# Expert Advice:

01 -
  • It delivers all the cozy comfort of French toast but in snackable, poppable form that feels like a treat
  • The cinnamon sugar coating creates this crispy exterior while keeping the inside soft and custard-like
  • You can make a big batch and everyone can customize their own bowl with milk or syrup
02 -
  • Don't let the bread soak too long or it'll start to fall apart when you try to cook it, and you want those cubes to hold their shape
  • Keep the heat at medium because if it's too high the outside will burn before the inside cooks through, and if it's too low they'll just get soggy
  • Work in batches and don't crowd the pan because you want each cube to make contact with the hot surface for maximum crispiness
03 -
  • Use tongs or a wooden spoon to keep turning the cubes so you don't burn your fingers trying to flip them with your hands
  • If you're making these for a crowd, keep the first batch warm in a 200F oven while you finish cooking the rest
  • Line your cooling rack with paper towels after tossing in cinnamon sugar to catch any excess that falls off
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