Crispy Mini French Toast Bites

My nephew called them cereal, and I laughed until I realized he was absolutely right. Serving crispy French toast cubes in a bowl with milk felt like cheating on breakfast tradition, but something about the playful absurdity made me want to make them again immediately. The cubes toast up golden and crunchy on the outside while staying tender within, and suddenly you're dunking breakfast like you're seven years old again. What started as a joke became a genuinely delicious way to turn brioche into something that feels both indulgent and fun.

I made these on a Saturday morning when everything felt chaotic, and something shifted when my partner dipped a piece into their coffee instead of milk. We ended up experimenting with maple drizzles, honey swirls, and cinnamon-sugar dustings for twenty minutes straight. The kitchen smelled like butter and cinnamon toast, and nobody rushed through breakfast. That morning taught me that the best meals aren't about being fancy, they're about time slowing down enough to enjoy something warm while it's still warm.

Ingredients

• Brioche or white sandwich bread: Six slices of something sturdy enough to soak without dissolving, though slightly stale works beautifully since it holds structure better than fresh.
• Large eggs: Two eggs bind and coat the bread cubes evenly, creating that custardy interior.
• Whole milk: Half a cup keeps the mixture creamy without making it runny, helping the bread absorb just enough to stay tender.
• Granulated sugar: One tablespoon in the mixture and another quarter cup for coating create depth without sweetness that feels heavy.
• Ground cinnamon: Half a teaspoon in the custard and another teaspoon for the sugar coating ensures cinnamon appears in every single bite.
• Pure vanilla extract: Half a teaspoon adds warmth and complexity that nobody can quite identify.
• Salt: Just a pinch makes everything taste more like itself.
• Unsalted butter: Two tablespoons total, divided between batches, crisps the exterior without burning if you keep an eye on the heat.
• Maple syrup and milk to serve: Optional but worth having nearby, one for drizzling and one for dunking.

Instructions

Cut and prepare:

Slice your bread into half-inch cubes, aiming for consistency so they cook evenly. If your bread is fresh, let it sit out for a few hours first—stale bread will actually hold together better when soaked.

Make the custard:

Whisk eggs, milk, sugar, cinnamon, vanilla, and salt in a medium bowl until the mixture is smooth and the sugar dissolves. You'll smell the cinnamon come alive once everything combines.

Soak the cubes:

Add bread cubes to the mixture and gently toss so every piece gets coated. Let them sit for two to three minutes to soak up the custard without becoming soggy—this is faster than traditional French toast but still creates that custardy center.

Cook in batches:

Melt half the butter in a large nonstick skillet over medium heat, then add half the soaked cubes in a single layer. Turn them frequently for two to three minutes until all sides are golden and crisp, then remove and set aside. Repeat with remaining butter and bread.

Coat with cinnamon sugar:

Mix the quarter cup sugar and teaspoon cinnamon in a small bowl, then toss the hot cooked cubes in the mixture while they're still warm so the sugar sticks.

Serve immediately:

Pour the cubes into a bowl and serve right away with milk for dunking or maple syrup for drizzling, while everything is still warm and the sugar coating hasn't softened.

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My friend who claims she doesn't eat breakfast showed up one morning, tried one cube, and quietly ate an entire bowl in her pajamas before saying anything. She's made them three times since, once at midnight because she couldn't sleep and needed something that felt like comfort. When food stops being about nutrition and becomes about a moment, that's when you know you've made something worth repeating.

Why Stale Bread Changes Everything

The first time I used fresh bread, I ended up with mush. Stale bread has less moisture and more structure, so when it soaks in the egg mixture it absorbs the custard without falling apart. It also crisps up faster in the pan because there's less water fighting against the heat. Now I always keep yesterday's bread around specifically for this.

The Magic of Serving as Cereal

Plating these as a warm breakfast cereal feels casual in a way that a traditional plated French toast never does. It invites you to slow down, dunk things, and eat with your hands if you want to. The cubes stay warm and crispy longer when served this way, and something about the bowl and milk setup makes you feel like a kid who outsmarted the system. It's breakfast theater, basically.

Variations That Work Beautifully

Add a pinch of nutmeg to the egg mixture for earthiness, or swap the vanilla for almond extract if you want something more sophisticated. The cinnamon sugar coating is the foundation, but you can dust these with powdered sugar, drizzle with chocolate, or serve with whipped cream if you're feeling fancy. They even work cold the next day straight from the container as a snack, though warm is always better.

• Nutmeg adds depth without announcing itself.
• Try them with honey drizzled over the warm cubes instead of maple syrup.
• Stale croissant bread creates an even more indulgent version if you're willing to experiment.

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This recipe proved to me that the best breakfast ideas come from accidents and playfulness rather than tradition. Make it once and it becomes an instant favorite.

Recipe FAQs

→ What type of bread works best?

Brioche or white sandwich bread is ideal due to its soft texture and slight sweetness, but stale bread holds its shape well when soaked.

→ Can I make this dairy-free?

Yes, substitute whole milk and unsalted butter with dairy-free alternatives like almond milk and plant-based butter.

→ How do I achieve the crispiness?

Cooking the bread cubes in a hot skillet with butter, turning frequently until golden brown on all sides, ensures a crispy texture.

→ Are there any suggested toppings?

Maple syrup and a splash of milk complement the cinnamon-sugar coating, enhancing sweetness and creaminess.

→ Can I add extra spices?

A pinch of nutmeg added to the egg mixture adds a warm, aromatic depth to the flavor without overpowering the dish.