Pin It My kid dumped a bowl of Cinnamon Toast Crunch on the kitchen counter one morning, and instead of sighing about the mess, I had this silly thought: what if French toast could actually be breakfast cereal? Twenty minutes later, golden cubes were crisping in a skillet, and by the time we poured milk over them, we'd accidentally created something that felt like cheating—like sneaking dessert past the breakfast police. Now it's become our weekend thing, the kind of meal that makes everyone gather around the table without being asked.
I made this for my sister's sleepover crowd once, and watching five adults eat it straight from the skillet while standing in the kitchen at 10 AM told me everything I needed to know about this recipe. Nobody wanted plates, nobody wanted to share—they just wanted more of those cinnamon-sugar cubes, passing a spatula around like it was a joint at a concert.
Ingredients
- Brioche or white sandwich bread: Six slices—the softer the better, because it'll soak up the custard without falling apart, and day-old bread is actually your secret weapon here.
- Large eggs: Two of them are the backbone of the whole thing, creating that rich custard coating that makes these cubes special.
- Whole milk: Half a cup rounds out the egg mixture with richness and keeps everything creamy inside while it crisps outside.
- Granulated sugar: One tablespoon goes in the custard, another quarter cup gets mixed with cinnamon for that final toss—don't skip either one.
- Ground cinnamon: Half a teaspoon in the mixture, another full teaspoon in the coating—cinnamon is doing the heavy lifting here, so don't be shy.
- Pure vanilla extract: Half a teaspoon might seem small, but it's what makes people ask what that delicious smell is.
- Unsalted butter: Two tablespoons total, melted in the pan—it's what creates that golden, crispy exterior that makes the whole thing sing.
- Salt: Just a pinch keeps everything balanced and makes the sweetness pop.
- Milk and maple syrup for serving: Optional but honestly, milk transforms these into actual cereal and syrup makes them feel like dessert.
Instructions
- Cut your bread into cubes:
- Slice six pieces of bread into half-inch chunks—think of the size of dice or slightly smaller. You're going for pieces that are small enough to feel like cereal but big enough to stay intact when they soak.
- Build the custard bath:
- Whisk two eggs with half a cup of milk, one tablespoon of sugar, half a teaspoon of cinnamon, half a teaspoon of vanilla, and a pinch of salt until everything is smooth and combined. This is where the magic starts—you want it totally homogeneous.
- Soak the bread:
- Toss your bread cubes into the egg mixture and stir gently so every piece gets coated, then let them sit for two to three minutes. They'll absorb the liquid and soften, but won't disintegrate—timing matters here because too long and they fall apart, too short and they stay dry in the middle.
- Toast them golden:
- Melt one tablespoon of butter in a large nonstick skillet over medium heat, then add half your soaked bread cubes in a single layer. Cook them for two to three minutes, turning them frequently with a spatula so every surface gets crispy and golden. They'll go from pale to amber to a gorgeous caramelized brown—that's when you know they're done.
- Repeat with the second batch:
- Add the other tablespoon of butter to the pan and cook the remaining bread cubes the same way. Don't rush this—the goal is maximum crispness with a tender custard center.
- Coat in cinnamon sugar:
- While everything is still warm, toss all the cooked cubes in a small bowl with a quarter cup of sugar and a teaspoon of cinnamon mixed together. Every piece should get a light, even coating.
- Serve as cereal:
- Pour them into a bowl, add a splash of milk to create that cereal-like experience, and optionally drizzle with maple syrup. Eat immediately while they're still slightly warm and at peak crispness.
Pin It There was this one morning when I made a giant batch and my partner brought a bowl to the couch, and we sat there without talking, just eating cinnamon-sugar cubes and sipping coffee while the sun came through the window. Food that makes people quiet in a good way is rare, and this does it.
The Joy of Breakfast Theater
Cooking this in front of people is half the appeal—the sizzle of bread hitting hot butter, the smell of cinnamon and vanilla filling the kitchen, the way everyone gravitates to the stove without being invited. It's the kind of breakfast that feels like an event instead of an obligation, and somehow that makes it taste better. Plus, watching the transformation from plain bread to golden cubes never gets old.
Customizing Your Bowl
The beauty of this recipe is that it lives in this perfect space between sweet and savory, between breakfast and dessert, which means you can dress it however you want. Some mornings I eat it dry, picking pieces straight from the cooling pan like they're fancy bar snacks. Other times I go full cereal mode with cold milk. And on the days when I'm feeling indulgent, a drizzle of maple syrup and maybe a sprinkle of powdered sugar turns it into something borderline inappropriate for breakfast.
Stretching the Recipe and Storing Leftovers
If you're feeding a crowd or want leftovers, this doubles easily—just multiply everything and use two skillets if you have them. Cooked cubes will stay crispy for about a day in an airtight container, though they're genuinely better eaten fresh and still warm. You can also prep the egg mixture the night before and store it in the fridge, so in the morning it's just cubes and pan and ten minutes of cooking time.
- For dairy-free versions, swap in non-dairy milk and butter, and honestly, the recipe works just as well.
- Adding a pinch of nutmeg to the egg mixture gives it this subtle warmth that makes people ask what's different.
- Keep that spatula ready to turn the cubes frequently—constant motion is what gets you that crispy exterior on all sides.
Pin It This recipe taught me that sometimes the best breakfast ideas come from mistakes or accidents or just staring at your cereal box and wondering what if. Now it's something we actually look forward to, the kind of meal that makes ordinary mornings feel special.
Questions & Answers
- → What type of bread works best?
Brioche or white sandwich bread are ideal, especially slightly stale bread to hold shape during soaking.
- → Can I use dairy substitutes?
Yes, use dairy-free milk and butter alternatives to make a dairy-free version.
- → How do I achieve extra flavor?
Add a pinch of nutmeg to the egg mixture for a warm, aromatic enhancement.
- → What is the best method for cooking these bites?
Cook bread cubes in melted butter over medium heat, turning frequently until golden and crisp on all sides.
- → How should these bites be served?
Serve warm in a bowl, optionally with a splash of milk or a drizzle of maple syrup for extra sweetness.