Save to Pinterest My neighbor texted me a photo of her toddler's face covered in milk, grinning around a spoonful of something golden. "What IS this?" she asked. Turns out she'd made French toast cubes and served them in a bowl like cereal, and her kid wouldn't put the spoon down. I had to try it that weekend, and now I understand why she was so excited—there's something magical about crispy, cinnamon-sugar coated bread bites that taste like dessert but feel totally acceptable for breakfast.
I made a batch on a lazy Sunday morning when my sister was visiting, and we ended up sitting at the kitchen counter dunking pieces in warm milk like we were kids again. She grabbed handfuls straight from the pan while they were still warm, not even waiting for the cinnamon sugar coating. That's when I knew this recipe had staying power—it's forgiving enough to eat however you want, whenever you want.
Ingredients
- Brioche or white sandwich bread: Six slices give you plenty of cubes, and brioche's buttery nature makes them extra tender inside while crisping up beautifully on the outside.
- Eggs: Two large eggs are the binding agent that makes the coating stick and creates that characteristic French toast texture.
- Whole milk: Half a cup keeps the mixture rich without making it too watery; the cubes will absorb just enough to stay moist in the center.
- Granulated sugar: One tablespoon sweetens the custard coating subtly, then another quarter cup mixed with cinnamon becomes the final crispy-sweet shell.
- Ground cinnamon: Use a total of one and a half teaspoons split between the egg mixture and the topping sugar—don't skimp, this is what makes it taste like breakfast.
- Pure vanilla extract: Half a teaspoon adds warmth and depth that rounds out the sweetness.
- Salt: A pinch balances everything and shouldn't be overlooked.
- Unsalted butter: Two tablespoons total for cooking; it's what creates that golden-brown crust.
- Maple syrup and milk to serve: Optional, but honestly the milk turns it into an actual cereal experience that tastes nothing like regular breakfast.
Instructions
- Cut your bread into bite-sized cubes:
- Aim for pieces about half an inch across—uniform size means even cooking. A serrated bread knife makes this easier than you'd think.
- Whisk together the custard base:
- Combine eggs, milk, sugar, cinnamon, vanilla, and salt in a bowl and whisk until the mixture looks smooth and pale. This is your golden ticket to that classic French toast flavor.
- Let the bread drink:
- Toss the cubes into the custard and gently stir to coat every piece. Give them two to three minutes to soak up the mixture—this is where the magic happens inside each cube.
- Cook in batches until golden:
- Melt butter in a large nonstick skillet over medium heat and add half your bread cubes in a single layer. You'll hear them sizzle immediately; turn them frequently with a spatula so all sides get equally golden and crisp, about two to three minutes total. Set them aside on a clean plate and repeat with the remaining butter and bread.
- Coat with cinnamon sugar:
- Mix the sugar and cinnamon in a small bowl, then toss your warm cooked cubes in it until they're evenly covered. The coating will stick to the heat and moisture, creating that crispy-sweet exterior.
- Serve warm like cereal:
- Pour them into a bowl and add a splash of cold milk or a drizzle of maple syrup. The contrast between warm and cold is part of the charm.
Save to Pinterest There was a Tuesday morning when I was running late and threw these together anyway, and my partner ate them straight from the skillet while I was getting dressed. He said it tasted like breakfast somehow became a reward instead of an obligation. That's the moment I realized this recipe isn't just about feeding people efficiently—it's about making breakfast feel like something worth waking up for.
Why Stale Bread Changes Everything
Fresh bread sounds like it should be superior, but in this recipe it works against you. Stale bread has already lost some moisture, so when it soaks in the custard it absorbs evenly and maintains its structure instead of disintegrating. If you only have fresh bread, let it sit uncovered on the counter for a few hours or cube it and spread it on a baking sheet at 300 degrees for five minutes to dry it out slightly. The difference is noticeable the moment the cubes hit the pan.
The Milk Factor: Cereal or Dessert
Serving these in a bowl with cold milk transforms the whole experience from warm breakfast bite to something that feels more playful and nostalgic. The milk cools down the warm cubes slightly, creates a sweet-savory contrast, and honestly makes the eating experience feel less guilt-laden than eating warm French toast covered in syrup. If you go the maple syrup route instead, you're leaning into decadence—both are valid, but the milk version hits differently psychologically.
Variations and Spin-Offs
Once you nail the basic formula, you can play with the flavoring. A pinch of nutmeg in the custard adds earthiness, or you could swap vanilla for almond extract for something subtly different. Some mornings I'll dust the finished cubes with powdered sugar instead of cinnamon sugar, or add a tiny bit of orange zest to the egg mixture for brightness. The beauty is that this recipe is a canvas—it's forgiving enough to experiment on without risk of total failure.
- Brown butter elevates the nuttiness if you have an extra minute to let it cook before adding the bread cubes.
- A drizzle of honey instead of maple syrup gives a floral sweetness that pairs surprisingly well with cinnamon.
- Challah bread instead of brioche works beautifully and adds slight richness from the egg in the dough itself.
Save to Pinterest This recipe has quietly become a go-to in my rotation, the kind of thing I make when I want breakfast to feel like an event rather than a chore. It takes less time than running to a cafe and tastes like you tried much harder than you actually did.
Recipe Questions & Answers
- → What type of bread works best?
Brioche or white sandwich bread is ideal as it soaks the egg mixture well and crisps up nicely.
- → Can I make this dairy-free?
Yes, substitute whole milk and butter with your preferred dairy-free alternatives for a lactose-free version.
- → How do I achieve a crispy texture?
Cook the soaked bread cubes in butter over medium heat, turning frequently until golden and crisp on all sides.
- → Is there a way to enhance the flavor?
Adding a pinch of nutmeg to the egg mixture enriches the flavor with subtle warmth.
- → How should I serve these bites?
Serve warm in a bowl with milk or drizzle with maple syrup for added sweetness and moisture.