Cinnamon Roll French Toast Bites (Printable)
Golden bread cubes soaked in vanilla-cinnamon custard, pan-fried until crisp, then coated in cinnamon sugar and drizzled with vanilla glaze.
# What You Need:
→ Bread
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
→ Glaze
10 - 1/2 cup powdered sugar
11 - 2 tablespoons milk
12 - 1/4 teaspoon vanilla extract
→ For Cooking
13 - 2 tablespoons unsalted butter
# Steps:
01 - Whisk together eggs, milk, sugar, vanilla, cinnamon, and salt in a medium bowl until well combined.
02 - Add bread cubes to the egg mixture and toss gently to coat. Let soak for 2–3 minutes to absorb the custard.
03 - Mix together 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl for the coating.
04 - Heat 1 tablespoon butter in a large nonstick skillet over medium heat until melted and bubbling.
05 - Transfer soaked bread cubes to the skillet using a slotted spoon, arranging in a single layer. Cook for 2–3 minutes per side, turning until all sides are golden brown. Repeat with remaining butter and bread cubes.
06 - Immediately toss the hot French toast bites in the cinnamon sugar mixture to coat evenly.
07 - Whisk powdered sugar, milk, and vanilla in a small bowl until smooth and creamy.
08 - Drizzle glaze over warm French toast bites and serve immediately.
# Expert Advice:
01 -
- Everything you love about cinnamon rolls but ready in half the time
- The crispy edges give way to custardy centers that make people reach for just one more bite
02 -
- Overcrowding the pan creates steam instead of golden crust. Cook in batches and resist the urge to squeeze in just a few more pieces.
- The bread needs that 2 to 3 minute soak time, but anything longer than 5 minutes turns into mushy bread pudding territory.
03 -
- Day-old brioche actually works better than fresh because it absorbs the custard without disintegrating
- Use a spider skimmer or slotted spoon rather than your hands to transfer soaked bread, which keeps the pieces intact and your fingers clean