Cinnamon Roll French Toast Bites

The morning sun was barely up when my youngest padded into the kitchen, rubbing sleep from her eyes and asking for something special. I had half a loaf of brioche sitting on the counter from the night before, and somewhere between pouring coffee and her hopeful watching, this recipe happened. We ended up eating them straight from the plate, fingers sticky with glaze, while she told me about her dream.

Last summer I made these for a brunch potluck, and honestly, I nearly didnt make it out the door with the platter intact. The smell of cinnamon and butter had gathered everyone in the kitchen, waiting with forks in hand. Theyre the kind of thing that makes people linger around the stove, asking when the next batch will be ready.

Ingredients

• 8 slices brioche or challah bread: The richer the bread, the better these bites taste. I remove the crusts so every piece is pillowy soft, and cutting them into 1 inch cubes gives maximum surface area for that cinnamon sugar coating.
• 3 large eggs: Room temperature eggs whisk up into a smoother custard coating that absorbs evenly into the bread.
• 1 cup whole milk: Whole milk creates that luxurious French toast texture we all love. Anything lighter and you lose some of the creaminess.
• 2 tablespoons granulated sugar: Just enough sweetness in the custard to balance the eggs without making the bites cloying.
• 1 teaspoon vanilla extract: Pure vanilla makes all the difference here. I let it bloom in the warm milk for a minute before whisking everything together.
• 1 teaspoon ground cinnamon: This is the star flavor. I buy fresh cinnamon every few months because it loses potency quickly.
• Pinch of salt: The secret ingredient that makes all the other flavors pop. Dont skip it.
• 1/4 cup granulated sugar and 1 teaspoon ground cinnamon: Mix these together for the coating while the bread soaks. The ratio creates perfect sweetness without being overwhelming.
• 1/2 cup powdered sugar, 2 tablespoons milk, and 1/4 teaspoon vanilla extract: Whisk these until smooth for the glaze. If its too thick, add milk one teaspoon at a time.
• 2 tablespoons unsalted butter: Butter gives the best flavor and browning. I use unsalted so I can control the salt level.

Instructions

Whisk up the custard:

In a medium bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, and salt until completely combined and slightly frothy.

Coat the bread cubes:

Add bread cubes to the egg mixture and toss gently to coat. Let soak for 2 to 3 minutes, turning halfway through so they absorb evenly.

Make the cinnamon sugar:

In a small bowl, mix together 1/4 cup sugar and 1 teaspoon cinnamon until well blended.

Heat the pan:

Heat 1 tablespoon butter in a large nonstick skillet over medium heat until it foams and smells nutty.

Cook the bites:

Using a slotted spoon, transfer soaked bread cubes to the skillet in a single layer. Cook for 2 to 3 minutes per side, turning until all sides are golden brown and crispy. Repeat with remaining butter and bread cubes.

Coat in cinnamon sugar:

Immediately toss the cooked bites in the cinnamon sugar mixture while theyre still hot. The sugar adheres better to warm surfaces.

Make the glaze:

Whisk powdered sugar, milk, and vanilla in a small bowl until smooth and pourable.

Finish and serve:

Drizzle glaze over warm French toast bites and serve immediately while theyre still crisp on the outside.

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These became my daughters birthday breakfast request after that first impromptu morning. Now we make them together, her small hands carefully turning the bites in the cinnamon sugar while I manage the hot pan. Its become this sweet ritual between us.

Make Ahead Magic

You can cut the bread cubes and mix the dry coating the night before. Keep them in separate airtight containers on the counter. The egg mixture should be whisked fresh in the morning, but measuring everything out the night before makes the actual cooking feel effortless.

Perfect Pairings

Fresh berries or sliced bananas balance the sweetness beautifully. I also love serving these with crispy bacon on the side. The salty crunch cuts through all that sugar and makes each bite feel complete.

Serving Secrets

These disappear fast, so I always double the recipe when feeding a crowd. Set up a glaze station and let people drizzle their own. It becomes part of the fun.

• Keep finished bites warm in a 200 degree oven while cooking remaining batches
• Extra glaze can be stored in the fridge for up to a week
• Leftovers reheat surprisingly well in the toaster oven at 350 degrees for about 5 minutes

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Theres something about standing at the stove, turning bite after bite of golden cinnamon crusted French toast, that makes a weekend morning feel special. I hope these become a happy tradition in your kitchen too.

Recipe Questions & Answers

→ What bread works best for these bites?

Brioche or challah are ideal choices because their rich, eggy texture and tight crumb structure absorb the custard beautifully while holding their shape during cooking. Soft white bread makes a suitable substitute if needed.

→ Can I make these ahead of time?

These taste best served fresh and warm. You can prepare the egg mixture and cinnamon sugar coating in advance, then soak and cook the bread cubes when ready to serve for optimal texture and flavor.

→ How do I prevent the bites from becoming soggy?

Use a slotted spoon to transfer soaked bread cubes to the skillet, allowing excess custard to drain off. Cook in batches without overcrowding the pan, and serve immediately after glazing for the best texture.

→ What can I serve alongside these bites?

Fresh berries, maple syrup, whipped cream, or a side of scrambled eggs complement these bites perfectly. They also pair well with crispy bacon or breakfast sausage for a more substantial meal.

→ Can I bake these instead of frying?

Yes! Arrange soaked bread cubes on a parchment-lined baking sheet and bake at 375°F for 15-20 minutes, turning halfway through. Toss in cinnamon sugar immediately after baking while still warm.