Cinnamon Roll French Toast Bites

The kitchen smelled like a bakery on a Sunday morning when I first tried these little bites. I'd originally planned to make full French toast, but spotted some slightly stale brioche sitting on the counter and decided to cube it up instead. Sometimes the best kitchen experiments happen when you're too lazy to follow the original plan.

I made these for a birthday brunch last fall and watched four adults practically hover over the platter. Someone actually asked if there were more in the oven, and I had to admit I'd eaten three while cooking. That's the danger of these bites—sampling them becomes part of the process.

Ingredients

• 8 slices brioche or challah bread: These enriched breads absorb the egg mixture beautifully without falling apart. Remove crusts and cut into 1inch cubes for even soaking.
• 3 large eggs: Room temperature eggs whisk up more smoothly and create that creamy custard texture we want.
• 1 cup whole milk: The extra fat content matters here. Skim milk makes these taste sadly dietetic.
• 2 tablespoons granulated sugar: Just enough sweetness in the custard to balance the cinnamon without becoming cloying.
• 1 teaspoon vanilla extract: Use the real stuff. I once used imitation and these bites tasted strangely artificial.
• 1 teaspoon ground cinnamon: Freshly ground makes a noticeable difference in aroma and flavor depth.
• Pinch of salt: Always the unsung hero. It makes all the other flavors pop.
• 1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon: This coating is nonnegotiable. It creates that cinnamon roll exterior everyone loves.
• 1/2 cup powdered sugar: Sift it first or your glaze will have lumps that refuse to dissolve.
• 2 tablespoons milk: Start with less and add more until you reach drizzling consistency.
• 1/4 teaspoon vanilla extract: Because vanilla twice is always better than vanilla once.
• 2 tablespoons unsalted butter: Use this for cooking the batches. The butter flavor infuses into the exterior as they brown.

Instructions

Whisk together the custard base:

In a medium bowl, combine eggs, milk, 2 tablespoons sugar, vanilla, cinnamon, and salt. Whisk until no streaks of egg white remain and everything's a lovely pale golden color.

Soak the bread cubes:

Add your bread cubes to the bowl and fold gently until each piece is coated. Let them sit for 23 minutes, turning once halfway through, so they drink up the custard without getting soggy.

Mix the cinnamon sugar coating:

In a separate small bowl, stir together 1/4 cup sugar and 1 teaspoon cinnamon until uniformly blended.

Cook the first batch:

Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Using a slotted spoon, transfer bread cubes to the pan in a single layer. Cook for 23 minutes, turning until all sides are golden brown and crisp.

Coat in cinnamon sugar:

Immediately transfer cooked bites into the cinnamon sugar mixture and toss gently while they're still hot. The warmth helps the sugar adhere and creates that beautiful coating.

Repeat and finish:

Cook remaining bread cubes with the remaining butter, coating each batch in cinnamon sugar while still warm. Whisk together the glaze ingredients until smooth and drizzle over all the bites.

Save to Pinterest

My sister-in-law now requests these every time she visits, and I've learned to double the batch. There's something about finger food breakfast that makes people feel like kids again. Watching everyone reach for seconds with sticky fingers is exactly why I love cooking.

Making Ahead

You can cut the bread and whisk the custard the night before, but keep them separate until morning. I've tried soaking overnight and ended up with bread pudding instead of French toast bites. Sometimes forward planning backfires spectacularly.

Best Bread Options

Brioche is my first choice because it's essentially butter with bread characteristics. Challah works beautifully too with its slightly tighter crumb. Whatever you choose, let it sit out overnight to slightly stale—fresh bread turns to mush, but dayold bread holds its shape perfectly while soaking up all that custard.

Serving Suggestions

These disappear fastest when served family-style on a platter with small bowls of extra cinnamon sugar for dipping. I like to set out some warm maple syrup too, even though they're plenty sweet on their own.

• Scatter chopped pecans over the top right after glazing for texture contrast
• Add a dollop of Greek yogurt on the side if you need to pretend this is a balanced breakfast
• Keep a spatula nearby for the glaze bowl—that stuff is liquid gold

Save to Pinterest

These have become my go-to when I want to make someone feel special without spending hours in the kitchen. Sometimes the simplest recipes create the most lasting memories.

Frequently asked questions about this recipe

→ What type of bread works best?

Brioche or challah bread works beautifully due to their soft, absorbent texture. Remove crusts and cut into uniform 1-inch cubes for even soaking and cooking.

→ Can I make these ahead of time?

Best served fresh and warm. You can prep the bread cubes and egg mixture the night before, but cook just before serving for the softest, pillowy texture.

→ How do I prevent soggy bites?

Soak bread cubes for just 2-3 minutes—no longer. Use a slotted spoon to transfer to the skillet, allowing excess egg mixture to drain off before cooking.

→ Can I bake instead of fry?

Yes! Arrange soaked cubes on a parchment-lined baking sheet and bake at 375°F for 15-20 minutes, turning halfway, until golden and crisp on all sides.

→ What toppings work well?

Beyond the vanilla glaze, try maple syrup, whipped cream, chopped pecans or walnuts, fresh berries, or a dusting of powdered sugar for extra indulgence.

→ How do I store leftovers?

Store in an airtight container at room temperature for up to 1 day. Reheat in a 350°F oven for 5-7 minutes to restore crispiness before serving.