Crispy Mini French Toast Bites (Printable Page)

Golden mini French toast bites, crispy and perfect for dipping or enjoying with milk.

# What You Need:

→ Bread

01 - 6 slices brioche or white sandwich bread

→ Egg Mixture

02 - 2 large eggs
03 - 1/2 cup whole milk
04 - 1 tablespoon granulated sugar
05 - 1/2 teaspoon ground cinnamon
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of salt

→ For Cooking

08 - 2 tablespoons unsalted butter

→ Topping

09 - 1/4 cup granulated sugar
10 - 1 teaspoon ground cinnamon

→ To Serve (Optional)

11 - Maple syrup
12 - Milk

# Steps:

01 - Cut bread slices into 1/2-inch cubes to create bite-sized pieces.
02 - Whisk together eggs, whole milk, granulated sugar, ground cinnamon, vanilla extract, and salt in a medium bowl until well incorporated.
03 - Add bread cubes to the egg mixture, tossing gently to coat thoroughly. Let soak for 2 to 3 minutes.
04 - Heat 1 tablespoon unsalted butter in a large nonstick skillet over medium heat. Add half the soaked bread cubes in a single layer and cook for 2 to 3 minutes, turning frequently, until golden brown and crisp on all sides. Remove and set aside.
05 - Repeat the process with remaining butter and soaked bread cubes until all are cooked crisp.
06 - In a small bowl, mix granulated sugar and ground cinnamon.
07 - Toss the cooked mini French toast cubes in the cinnamon sugar mixture to coat evenly.
08 - Serve warm in a bowl as a cereal, optionally adding a splash of milk or a drizzle of maple syrup.

# Expert Advice:

01 -
  • They're crispy and golden in minutes, no flipping individual slices or hunting for the spatula.
  • Serving them as cereal makes breakfast feel like a secret snack rather than something you have to sit down and eat properly.
  • Stale bread transforms into something better than it was fresh, which feels like kitchen magic.
02 -
  • Stale bread is not a compromise here, it's the actual secret—fresh bread falls apart and becomes mushy, but day-old bread holds its texture beautifully.
  • Don't skip the two to three minute soak because you're in a hurry, but also don't oversoak or the cubes will disintegrate in the pan.
  • Keep your pan at medium heat and turn the pieces frequently so they crisp on all sides without the outside burning while the inside stays raw.
03 -
  • Cook the cubes in a single layer and turn them constantly so they crisp evenly on all six sides rather than steaming in their own moisture.
  • Make the cinnamon sugar coating while the cubes are still hot so it adheres and melts slightly into the crispy exterior.
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