Crispy Mini French Toast Bites (Printable)

Golden mini toast bites coated in cinnamon sugar, offering a crispy, flavorful breakfast option.

# What You Need:

→ 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

# How To Make It:

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

# Expert Hints:

01 -
  • It turns ordinary bread into something crispy and indulgent without feeling like you're sneaking dessert before noon.
  • Kids actually want to eat breakfast when it arrives in a bowl looking like cereal.
  • The whole thing comes together faster than you can brew coffee.
02 -
  • Stale bread is genuinely better here—fresh bread falls apart when it soaks, but day-old bread holds its shape and gets creamy inside while staying structurally sound.
  • Don't overcrowd the pan; give each batch breathing room so the pieces brown instead of steam.
  • The cinnamon sugar coating works best applied while the cubes are still warm, so timing matters more than you might think.
03 -
  • Make a double batch and refrigerate the extras in an airtight container for up to two days—you can reheat them gently in a low oven and they taste almost as good as fresh.
  • If your skillet isn't nonstick, use it anyway but add a touch more butter and watch the first few cubes like a hawk to get the heat level right before committing the rest.
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