Cinnamon Roll French Toast Bites
Golden-brown bread cubes dipped in egg custard, pan-fried until crispy, and coated in cinnamon sugar. A fun twist on classic French toast that's perfect for weekend brunch or special breakfast occasions.
Equipment
- Nonstick skillet
- Medium mixing bowl
- Shallow bowl
- Whisk
- Sharp knife
- Spatula
Ingredients
- 4 slices thick white bread preferably day-old, cut into 1-inch cubes
- 2 large eggs beaten until smooth
- 1/4 cup whole milk
- 1 pinch salt
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter divided for frying
- pure maple syrup for serving
Instructions
- Remove crusts from each bread slice and cut into 9 equal cubes per slice. Keeping them uniform helps them cook evenly and develop perfect golden color.
- In a medium bowl, whisk together eggs, milk, and salt until completely smooth. In a separate shallow bowl, combine sugar and cinnamon thoroughly and set aside.
- Heat 1/2 tablespoon butter in a nonstick skillet over medium-high heat. Once melted and bubbling but not browned, toss half the bread cubes in the egg mixture, let excess drip off, then transfer to the hot pan.
- Cook for 2 to 3 minutes, tossing occasionally with a spatula until all sides are golden brown and crispy. Work quickly to prevent burning.
- Transfer hot bites immediately into the cinnamon sugar mixture and toss vigorously to coat every surface. The residual heat helps the coating stick perfectly. Place on serving plate.
- Add another 1/2 tablespoon butter to the pan and repeat the process with remaining bread cubes. Serve warm with generous maple syrup for dipping.
Notes
- Day-old bread works best as it's slightly drier and prevents sogginess
- Don't oversoak bread cubes in egg mixture - a quick dip is sufficient
- Coat bites in cinnamon sugar while still hot for maximum adhesion
- Keep finished batches warm in 200°F oven while cooking remaining cubes
- Use brioche or challah for an extra rich version