Save My daughter called them "cereal nuggets" the first time I made them, which somehow stuck. It started as a joke about breakfast—she'd been on a cereal kick, eating the same bland stuff every morning, and I wanted to prove that homemade could be just as fun and way more delicious. Cutting French toast into bite-sized pieces felt silly at first, but when those golden cubes came out of the pan and she poured milk over them like they were actual cereal, something clicked. Now it's our weekend tradition, and I love watching her dip each piece in that cinnamon-sugar coating before it hits the bowl.
I remember my sister visiting on a random Saturday morning and being skeptical until she took one bite. She grabbed a handful and dunked them straight into the milk bowl like she was five again, and we both started laughing. That's when I realized this isn't just a clever breakfast hack—it's permission to play with your food and enjoy something that feels indulgent but actually came from your own kitchen.
Ingredients
- Brioche or white sandwich bread: Use 6 slices—brioche is richer and more forgiving, but regular sandwich bread works fine; stale bread is actually better because it soaks up the custard without falling apart.
- Eggs: 2 large ones create the custard base that transforms plain bread into something rich and custardy.
- Whole milk: 1/2 cup adds creaminess to the soaking mixture and a subtle richness to the finished bites.
- Granulated sugar: 1 tbsp goes into the egg mixture for subtle sweetness, plus 1/4 cup more for the cinnamon-sugar coating.
- Ground cinnamon: 1/2 tsp in the egg mixture and 1 tsp for topping—this is your flavor anchor and what makes it smell like morning should smell.
- Pure vanilla extract: Just 1/2 tsp, but it deepens the flavor in a way that's hard to pinpoint until it's missing.
- Unsalted butter: 2 tbsp total for frying—it's what gives those cubes their golden, crispy exterior.
- Salt: A pinch balances the sweetness and makes every flavor sing.
Instructions
- Cube your bread:
- Cut 6 slices into roughly 1/2-inch pieces—aim for consistency, but don't obsess over perfect cubes. Slightly uneven pieces actually get more crispy edges, which is a bonus.
- Build the custard:
- Whisk eggs, milk, 1 tbsp sugar, 1/2 tsp cinnamon, vanilla, and salt together until it's smooth and pale. This should take about 30 seconds of vigorous whisking.
- Soak the bread:
- Gently toss your bread cubes into the custard and let them sit for 2 to 3 minutes, stirring occasionally so every piece gets coated. The bread will start to soften but should hold its shape.
- Fry the first batch:
- Melt 1 tbsp butter in a large nonstick skillet over medium heat until it smells nutty and foamy. Add half the soaked bread cubes in a single layer and resist the urge to stir for the first minute—let them develop that golden crust.
- Get them golden:
- Turn the cubes frequently after that first minute, cooking for about 2 to 3 minutes total until all sides are crispy and deep golden brown. They should sound slightly hollow when you tap them.
- Repeat the process:
- Clean the pan if needed, add the remaining butter, and cook the second batch the same way—don't skip this step, as it ensures they all get equal attention and crispiness.
- Coat in cinnamon sugar:
- Mix 1/4 cup sugar and 1 tsp cinnamon in a small bowl, then toss your warm toast cubes through it until every piece is lightly dusted. Do this while they're still warm so the sugar clings.
- Serve immediately:
- Pour them into bowls and add milk like you would cereal, drizzle with maple syrup if you want, and eat them while they're still slightly warm and crispy.
Save There was a morning when my nephew came to breakfast still half-asleep, and I handed him a bowl of these with milk. He perked up so fast, and suddenly we were having this whole conversation about why breakfast cereal isn't actually that special, but homemade cereal that actually tastes good? That's magic. Moments like that remind me why I love cooking something that brings people back to the table.
Why This Works as Breakfast
French toast has always been a weekend breakfast move, but making it into bite-sized cereal pieces changes everything about how you interact with it. You can eat it with one hand, dunk it, let the milk soften it slightly, or enjoy it crispy—it gives you control in a way a full slice never does. The cinnamon-sugar coating does double duty, making each piece taste finished and special without requiring any toppings once they're in the bowl.
Making It Your Own
The beauty of this recipe is how forgiving and adaptable it is. You can add nutmeg, cardamom, or even a splash of orange zest to the custard if you want to push the flavor in different directions. The cinnamon-sugar coating is just a starting point—try brown sugar, crushed candied bacon, or even a drizzle of dulce de leche once they're in the bowl. Some mornings I've mixed the cooked cubes with granola and yogurt to make it almost a parfait situation.
Storage and Make-Ahead Tips
These are best served warm and crispy right out of the pan, but you can cut and soak your bread the night before and keep it covered in the fridge. They'll actually absorb more custard that way, which some people prefer. Cooked cubes can be gently reheated in a 300°F oven for a few minutes to restore crispness, though they won't be quite as perfect as fresh.
- If you're making them dairy-free, use plant-based milk and butter in equal amounts—the flavor won't change much, but the texture stays crispy because these ingredients handle heat the same way.
- Stale bread is non-negotiable; it's what separates perfectly crispy cereal from soggy disappointment.
- Cook them in batches even if you're tempted to crowd the pan—overcrowding drops the temperature and steams them instead of frying them.
Save Every time I make this, someone asks for the recipe, and I realize it's not just about the taste—it's about the permission to have fun with breakfast. This French toast cereal brings back that childhood joy of eating something sweet and indulgent first thing in the morning, except now you made it yourself, so you actually know what's in it.
Recipe Questions & Answers
- → What type of bread works best for these bites?
Brioche or white sandwich bread is ideal, especially slightly stale bread as it better holds shape when soaked.
- → Can I use milk alternatives in the egg mixture?
Yes, dairy-free milk substitutes such as almond or oat milk can be used instead of whole milk for a dairy-free option.
- → How do I achieve a crispy texture on the mini toasts?
Pan-frying the soaked bread cubes in melted butter over medium heat, turning frequently, ensures a golden and crispy exterior.
- → What toppings complement these golden bites?
Cinnamon sugar coating is traditional, but serving with maple syrup or a splash of milk enhances sweetness and texture.
- → Can I add spices to the egg mixture?
Absolutely, a pinch of nutmeg can be added along with cinnamon and vanilla to deepen the flavor profile.
- → How long should I soak the bread cubes in the egg mixture?
About 2 to 3 minutes ensures the bread absorbs enough moisture to stay tender inside while crisping outside.