Save to Pinterest The smell of cinnamon hitting hot butter always pulls me into the kitchen, no matter what I'm doing. I came up with this on a lazy Sunday morning when I wanted French toast but didn't feel like standing at the stove dipping slice after slice. Cutting the bread into cubes felt like a small act of rebellion against the usual way, and my roommate walked in rubbing her eyes asking what smelled like a bakery in our apartment.
My nephew still talks about the time I made this for sleepover breakfast. The kids sat around the table with their bowls, spoons clinking, asking if they could have seconds before anyone had even finished their first serving. One of them said it tasted like the cereal version of a hug, and honestly I've never found a better description.
Ingredients
- 6 slices brioche or white sandwich bread: Brioche gives you that rich tender crumb that feels like restaurant French toast, but everyday white bread works perfectly if that's what you have
- 2 large eggs: Room temperature eggs whisk into a smoother coating that sticks to the bread instead of pooling at the bottom of the bowl
- 1/2 cup whole milk: The extra fat in whole milk makes the final texture creamy rather than eggy, though any milk you keep in the fridge will get the job done
- 1 tbsp granulated sugar: Just enough to hint at sweetness without making it dessert, letting the cinnamon sugar coating do the heavy lifting later
- 1/2 tsp ground cinnamon: This warmth in the egg mixture mirrors the coating and creates layers of flavor instead of one overwhelming spice note
- 1/2 tsp pure vanilla extract: Pure vanilla makes a difference here since the flavor shines through without competing with other strong ingredients
- Pinch of salt: Salt is the secret that keeps the sweetness from becoming cloying and makes all the other flavors pop
- 2 tbsp unsalted butter: Butter for cooking gives those edges the golden crispiness you can't get from oil or spray
- 1/4 cup granulated sugar: This creates the sweet coating that makes each cube feel like a tiny treat
- 1 tsp ground cinnamon: Extra cinnamon in the coating gives you that classic French toast flavor in every crunchy bite
- Maple syrup: A drizzle over the top pushes it over the edge if you're feeling indulgent
- Milk: A splash cold in the bowl transforms it from finger food into actual cereal experience
Instructions
- Cut the bread into cubes:
- Slice your bread into half inch cubes, keeping them as uniform as you can so they soak and cook at the same rate. Don't stress about perfection, but try to avoid tiny crumbs that'll burn and oversized chunks that won't cook through.
- Whisk the coating mixture:
- Combine eggs, milk, sugar, cinnamon, vanilla, and salt in a medium bowl, whisking until you don't see streaks of egg white anymore. The mixture should be a warm beige color and smell like everything good about breakfast.
- Coat the bread cubes:
- Add the bread cubes to the egg mixture and fold gently until every piece is coated on all sides. Let them sit for two or three minutes so the bread starts to soften and absorb the custard.
- Cook until golden:
- Melt half the butter in a large nonstick skillet over medium heat, then add half the bread cubes in a single layer without crowding the pan. Turn them frequently for two to three minutes until all sides are golden brown and crisp, then repeat with the remaining butter and bread.
- Coat in cinnamon sugar:
- Stir together the sugar and cinnamon in a small bowl while the French toast cubes are still hot. Toss the cooked cubes in the mixture until they're evenly coated like tiny sugared gems.
- Serve immediately:
- Scoop warm into bowls and eat with milk like cereal or drizzle with maple syrup if you want to lean into the French toast vibes.
Save to Pinterest This became my go-to when friends crash on the couch after a night out. Something about eating French toast in cereal form feels playful and comforting, like breakfast as a kid but better. No one ever leaves the table without asking for the recipe.
Making It Your Own
Play around with the spice mix in both the egg mixture and the coating. A pinch of nutmeg or cardamom adds warmth, while a tiny shake of allspice makes it feel like the holidays. You could even do half cinnamon sugar and half cocoa powder for a mocha version that my chocoholic sister requests every time she visits.
Getting The Texture Right
The magic happens in the space between soft custard inside and crisp sugary edges outside. If your bread is fresh, let the cubes sit on a baking sheet for twenty minutes before soaking them to dry out slightly. This small step keeps them from turning into mushy bites that fall apart in the pan.
Scaling And Storage
This doubles easily for a crowd, and you can keep the first batch warm in a 200 degree oven while you cook the rest. Leftovers reheat surprisingly well in the toaster oven, though the cinnamon sugar coating won't be quite as crunchy as fresh from the skillet.
- Freeze uncooked soaked cubes on a baking sheet, then store in bags for quick weekday breakfasts
- Swap the white sugar for coconut sugar if you want a deeper caramel flavor
- Try this with challah bread for an extra rich version that feels like dessert
Save to Pinterest There's something joyful about eating French toast with a spoon, and this version turns a regular morning into a tiny celebration. Hope it brings some warm weekend energy to your kitchen.
Recipe FAQs
- → What type of bread works best for these mini toast bites?
Brioche or white sandwich bread works best as they soak well and crisp nicely when cooked.
- → Can I use non-dairy milk and butter alternatives?
Yes, substituting with plant-based milk and butter works well for a dairy-free version.
- → How do I achieve the perfect crispy texture?
Cook the soaked bread cubes in butter over medium heat, turning frequently until all sides are golden and crisp.
- → Can I add extra spices to the egg mixture?
A pinch of nutmeg or extra cinnamon enhances the flavor without overpowering the toast bites.
- → How should these mini toasts be served?
Serve warm in a bowl with milk or a drizzle of maple syrup for a satisfying and fun breakfast experience.