Save My kids were bored with cereal one morning, so I cut up some brioche and dunked it in an egg mixture—basically making French toast, but breaking all the rules by cutting it into chunks first. What started as improvisation at 7 AM became their favorite breakfast request, and now we make it almost weekly. The crispy edges, the cinnamon sugar coating, the way it all gets a little soggy and wonderful when milk hits the bowl—it's comfort and nostalgia in bite-sized form.
I made this for my sister's family on a lazy Sunday morning, and watching her eight-year-old dunk each piece in milk like he was mining for gold reminded me that breakfast doesn't have to be complicated to feel special. Her husband came downstairs mid-cooking, drawn by the smell of cinnamon and butter, and that's when I knew this recipe was a keeper.
Ingredients
- Brioche or white sandwich bread: Six slices of something soft enough to soak but sturdy enough not to fall apart. Stale bread is actually your secret weapon here—it holds its shape when soaked and gets more custardy inside.
- Eggs: Two large ones, the base of everything that makes this taste like French toast.
- Whole milk: Half a cup keeps the custard creamy and rich without being heavy.
- Granulated sugar: One tablespoon in the mixture plus a quarter cup for coating, creating that caramelized crunch.
- Ground cinnamon: Half a teaspoon in the custard, another full teaspoon for the topping—the flavor backbone of this entire dish.
- Pure vanilla extract: Half a teaspoon adds a whisper of warmth that makes you feel like someone who bakes.
- Salt: A pinch to make everything else taste more like itself.
- Unsalted butter: Two tablespoons for cooking, the medium that turns bread cubes into golden crispy treasures.
- Milk and maple syrup: Optional but highly recommended for serving, transforming these bites into an actual breakfast bowl experience.
Instructions
- Cut your bread into bite-sized cubes:
- Slice six pieces of bread into roughly half-inch cubes—not tiny, not huge, just right for fitting on a spoon. You'll have more control if you use a serrated knife and let the bread sit out for a few hours first.
- Whisk the custard together:
- In a bowl, combine eggs, milk, sugar, cinnamon, vanilla, and salt, whisking until the mixture is uniform and no streaks of egg white are hiding in the corners. This is where the magic happens, so don't skip the whisking.
- Soak the bread cubes:
- Add bread to the custard and toss gently so every piece gets coated, then let it sit for two to three minutes. Don't walk away—you want them soaked but not waterlogged and falling apart.
- Cook the first batch:
- Melt a tablespoon of butter in a large nonstick skillet over medium heat, then add half the bread cubes in a single layer. Cook for two to three minutes, stirring and turning frequently, until all sides are golden brown and crispy—listen for the sizzle, watch for the color change, trust your instincts.
- Repeat with the second batch:
- Add the remaining butter and bread cubes, cooking with the same attention until they match the first batch's golden perfection. Don't rush this part or you'll end up with pale, soggy bread instead of crispy nuggets.
- Coat in cinnamon sugar:
- Mix a quarter cup of sugar with a teaspoon of cinnamon in a small bowl, then toss the warm cooked cubes through this mixture until every piece is coated. The warmth helps the sugar stick, creating little crispy-sweet shells.
- Serve and enjoy:
- Pour the coated cubes into a bowl, splash with milk or drizzle with maple syrup, and eat them warm while they're still crispy on the outside. This is when they're at their absolute best.
Save There's something about watching someone taste these for the first time—the way their eyes light up when they realize it's both crunchy and custardy at the same time. That moment made me understand that breakfast doesn't need to be fancy or take hours; it just needs to taste like someone cared.
Why Stale Bread Is Your Best Friend
Fresh bread absorbs egg mixture like a sponge and turns mushy, but stale bread—bread that's been sitting around for a day or two—holds firm when soaked. The drier structure means it drinks in the custard without surrendering its shape, and when it hits the hot buttered skillet, the outside caramelizes while the inside stays tender. I used to throw away day-old bread until I figured this out, and now I actually plan for it.
The Art of Cooking in Batches
Dumping all the bread into the pan at once is tempting, but you'll end up with steamed cubes instead of crispy ones. The skillet needs space and heat to do its job properly, browning each piece evenly instead of just heating them through. I learned this the hard way when I tried to speed up the process and ended up with a pale, disappointing batch that went straight to the compost.
Making It Your Own
The beauty of this recipe is how easily it bends to what you have on hand or what you're craving. Experiment with different breads, play with your spice mix, or dunk these in chocolate sauce instead of maple syrup. Once you nail the basic technique, you're free to make it however feels right.
- Add a pinch of nutmeg to the egg mixture for an extra warming spice note that feels more sophisticated.
- Use dairy-free milk and butter if you need to, though the flavor will shift slightly—vegan butter browns beautifully and tastes almost the same.
- Leftover cooked cubes stay crispy for a few hours in an airtight container, perfect for quick breakfasts when you're running late.
Save This breakfast started as a way to use up bread and bored kids, and it became proof that the best recipes are often the ones born from constraint and creativity. Make it for people you love, and watch it become one of those things they ask for again and again.
Recipe FAQ
- → What type of bread works best for the mini toast bites?
Stale brioche or white sandwich bread works best as it holds its shape during soaking and cooking, ensuring crisp bites.
- → Can I use non-dairy milk alternatives?
Yes, substitutes like almond or oat milk can be used along with non-dairy butter to keep it dairy-free.
- → How do I achieve a crispy texture on mini toast bites?
Cook the soaked bread cubes in melted butter on medium heat, turning frequently until all sides are golden and crisp.
- → What toppings enhance the flavor of these bites?
Coating the bites in cinnamon sugar adds a sweet, spicy note. Serving with maple syrup or milk complements the flavors well.
- → Can I add extra spices to the egg mixture?
Adding a pinch of nutmeg enhances the warm, aromatic flavor profile, balancing the sweetness and cinnamon.