Cinnamon French Toast Bites
Buttery brioche, warm cinnamon sugar, and golden egg-dipped cubes—these cinnamon French toast bites are Saturday morning in a skillet. Each bite is crisp on the outside, soft in the middle, and totally dunkable. Quick to make, easy to adapt, and irresistible for kids and grown-ups alike.
4
servings
Ingredients
For the French Toast Bites
- 4 cups (280 g) stale brioche or challah cut into 1-inch cubes
- 2 large eggs
- 1/2 cup (120 ml) milk preferably whole, or any milk
- 1 tsp (5 ml) vanilla extract
- 1/8 tsp (0.5 g) salt
For the Cinnamon Sugar
- 1/3 cup (65 g) granulated sugar
- 2 tsp (5 g) ground cinnamon
For Frying
- 2 tbsp (28 g) butter plus more as needed
Equipment
- Large skillet
- Mixing bowl
- Whisk
- Spatula
Instructions
- Cut the stale brioche or challah into 1-inch cubes for consistent, evenly cooked bites.
- In a large bowl, whisk together the eggs, milk, vanilla extract, and salt until well combined.
- In a separate small bowl, stir together the granulated sugar and ground cinnamon to make the cinnamon sugar coating.
- Heat the butter in a large skillet over medium heat until melted and foamy.
- Working in batches, dip a handful of bread cubes into the egg mixture, tossing gently to coat. Let any excess drip off.
- Add the soaked bread cubes to the skillet in a single layer. Cook for 2–3 minutes per side, turning with a spatula until golden brown and crisp on all sides. Add more butter as needed between batches.
- Transfer cooked bites directly from the skillet into the cinnamon sugar mixture. Toss gently to coat thoroughly.
- Repeat soaking, frying, and coating until all bread cubes are done. Serve immediately while warm with your favorite toppings like maple syrup, Greek yogurt, or whipped cream.
Notes
Leftovers keep best in an airtight container in the fridge for up to 2 days. Re-crisp in the oven at 350°F for a few minutes. For freezer storage, freeze on a tray, then transfer to a container or bag; reheat from frozen at 350°F until hot and crisped.
Try using croissants or sandwich bread if you don’t have brioche or challah. Oat milk or other nondairy milks also work. Add pumpkin spice or nutmeg to the cinnamon sugar for a twist. For dairy-free, swap the butter with neutral oil or vegan butter.
Nutrition
Calories: 340kcal | Carbohydrates: 46g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 114mg | Sodium: 330mg | Potassium: 105mg | Fiber: 2g | Sugar: 16g | Vitamin A: 520IU | Calcium: 90mg | Iron: 3mg