Crispy golden French toast bites (Printable Page)

Crispy golden mini French toast bites, perfect for dipping or serving with milk at breakfast.

# 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

# Step-by-Step Guide:

01 - Cut the bread slices into 1/2-inch cubes to create bite-sized pieces.
02 - Whisk together eggs, milk, 1 tablespoon sugar, cinnamon, vanilla extract, and salt in a medium bowl until fully combined.
03 - Add bread cubes to the egg mixture and toss gently to coat all sides. Let soak for 2 to 3 minutes.
04 - Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Arrange half the soaked bread cubes in a single layer and cook for 2 to 3 minutes, turning frequently, until all sides are golden brown and crisp. Remove and set aside.
05 - Repeat with remaining butter and bread cubes, cooking until golden and crisp on all sides.
06 - Combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon in a small bowl.
07 - Toss the cooked mini French toast cubes in the cinnamon sugar mixture until evenly coated.
08 - Serve warm in a bowl as cereal, optionally adding milk or drizzling with maple syrup.

# Expert Tips:

01 -
  • It makes breakfast feel like dessert without the guilt, and kids actually get excited to eat something you made from scratch.
  • The crispy-outside, tender-inside texture is addictive, and the whole thing comes together in less time than it takes to shower.
  • You can prep the egg mixture the night before and cut the bread whenever, so mornings feel less hectic.
02 -
  • Stale or day-old bread is genuinely better here—fresh bread falls apart when soaked, so let it sit out or use the heel of a loaf that's been around a day or two.
  • Medium heat is your friend; high heat burns the outside before the inside cooks through, and low heat makes them greasy instead of crispy.
  • Don't skip the soaking step or rush it—those 2 to 3 minutes are what make the inside creamy while the outside crisps up in the pan.
03 -
  • The moment you hear the sizzle when bread hits the hot buttered pan is the moment you know the temperature is right—not before, not after.
  • If you like your cereal pieces more custardy in the center, cut them slightly larger and soak them a full 3 to 4 minutes instead of rushing it.
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