Crispy Mini French Toast Bites (Print Version)

Golden mini French toast bites crisped with cinnamon sugar, ideal for a fun breakfast twist.

# What You’ll 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 Steps:

01 - Cut the bread slices into 1/2-inch cubes to create bite-sized pieces.
02 - Whisk together eggs, whole milk, granulated sugar, ground cinnamon, vanilla extract, and salt in a medium bowl until fully combined.
03 - Add bread cubes to the egg mixture and gently toss to coat all sides. Allow to soak for 2 to 3 minutes.
04 - Melt 1 tablespoon unsalted butter in a large nonstick skillet over medium heat. Arrange half of the soaked bread cubes in a single layer and cook for 2 to 3 minutes, turning frequently until golden brown and crisp on all sides. Transfer to a plate.
05 - Repeat cooking with remaining butter and soaked bread cubes following the same method.
06 - Combine granulated sugar and ground cinnamon in a small bowl.
07 - Toss the cooked bread cubes in the cinnamon sugar mixture until evenly coated.
08 - Serve warm in a bowl, optionally with a splash of milk or a drizzle of maple syrup.

# Expert Hints:

01 -
  • It turns ordinary bread into something that stays crispy even when milk hits it, because each cube gets coated and toasted just right.
  • Your kitchen will smell like a fancy brunch for the price of a regular breakfast, and the whole thing takes less time than a shower.
  • Kids actually want to eat breakfast, and you get to feel like a creative parent instead of someone bribing them with sugar.
02 -
  • Stale bread is genuinely better here because it holds its shape when soaked—fresh bread will turn into mush, and nobody wants that.
  • Medium heat is non-negotiable because high heat will burn the outside before the inside cooks through, leaving you with crunchy shells and raw centers.
  • The soaking time is short on purpose—we're not making bread pudding, we're building texture, so resist the urge to let them sit longer than three minutes.
03 -
  • Medium heat and frequent turning are what separate okay French toast from the kind people remember—don't let the pan get too hot or move too fast.
  • Using half-inch cubes is the sweet spot; bigger pieces don't crisp properly and smaller ones turn into crumbs, so grab a knife and cut intentionally.
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