Cinnamon Roll French Toast Bites (Printable Version)
Soft, golden bites soaked in vanilla-cinnamon custard, pan-fried to perfection, and coated in cinnamon sugar with a sweet vanilla glaze.
# Ingredient List:
→ Bread Base
01 - 8 slices brioche or challah bread, crusts removed and cut into 1-inch cubes
→ Egg Mixture
02 - 3 large eggs
03 - 1 cup whole milk
04 - 2 tablespoons granulated sugar
05 - 1 teaspoon vanilla extract
06 - 1 teaspoon ground cinnamon
07 - Pinch of salt
→ Cinnamon Sugar Coating
08 - 1/4 cup granulated sugar
09 - 1 teaspoon ground cinnamon
→ Vanilla Glaze
10 - 1/2 cup powdered sugar
11 - 2 tablespoons milk
12 - 1/4 teaspoon vanilla extract
→ For Cooking
13 - 2 tablespoons unsalted butter
# How to Make:
01 - Whisk together eggs, milk, sugar, vanilla, cinnamon, and salt in a medium bowl until fully combined and smooth.
02 - Add bread cubes to the egg mixture. Gently toss to coat evenly. Allow to soak for 2-3 minutes, turning occasionally to ensure all pieces absorb the liquid.
03 - Combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon in a small bowl. Stir until uniformly blended.
04 - Melt 1 tablespoon butter in a large nonstick skillet over medium heat, swirling to coat the bottom evenly.
05 - Using a slotted spoon, transfer soaked bread cubes to the hot skillet in a single layer. Cook for 2-3 minutes per side, turning until all sides are golden brown and crispy. Work in batches, adding remaining butter as needed.
06 - Immediately transfer cooked bites to the cinnamon sugar mixture. Toss gently while still warm to coat evenly on all sides.
07 - Whisk powdered sugar, milk, and vanilla extract in a small bowl until completely smooth and pourable.
08 - Arrange glazed French toast bites on a serving platter. Drizzle with vanilla glaze and serve immediately while warm.
# Expert Tips:
01 -
- These bite sized pieces cook faster and more evenly than full slices of French toast
- The cinnamon sugar coating creates this incredible crunchy shell that contrasts perfectly with the soft custard interior
- You can prep everything the night before and just cook when ready
02 -
- Overcrowding the pan makes the bites steam instead of fry, so work in batches for that perfect golden crunch
- The bread should feel heavy and saturated but not falling apart when you lift it with the slotted spoon
03 -
- Day old brioche absorbs the custard better than fresh bread without getting mushy
- A cast iron skillet creates the most beautiful golden crust, but nonstick works perfectly fine too