Crispy Mini French Toast Bites (Printable)

Golden mini toast bites, crispy and sweet, ideal for a quick, satisfying breakfast treat.

# What You'll 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

# How-To Steps:

01 - Cut bread slices into 1/2-inch cubes to form bite-sized pieces.
02 - Whisk eggs, whole milk, sugar, cinnamon, vanilla extract, and salt in a medium bowl until smooth.
03 - Gently toss bread cubes in the egg mixture to coat thoroughly; let soak for 2 to 3 minutes.
04 - Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Arrange half of the soaked bread cubes in a single layer. Cook for 2 to 3 minutes, turning frequently until golden brown and crisp on all sides. Remove and set aside.
05 - Repeat with remaining butter and soaked bread cubes, cooking until evenly browned and crisp.
06 - Mix granulated sugar and ground cinnamon in a small bowl.
07 - Toss cooked mini French toast cubes with the cinnamon sugar mixture until evenly coated.
08 - Serve warm in a bowl as cereal, optionally accompanied by milk or maple syrup.

# Expert Tips:

01 -
  • You get that French toast magic without the fuss of flipping individual slices.
  • Kids actually get excited about breakfast instead of pushing cereal around their bowls.
  • It's crispy on the outside, tender inside, and tastes like dessert disguised as a healthy choice.
  • Stale bread becomes treasure instead of waste.
02 -
  • Stale bread is non-negotiable—fresh bread will turn into mush because it absorbs too much egg mixture and can't hold its shape when cooking.
  • Don't crowd the pan or your bread will steam instead of fry, turning into soft clumps instead of crispy cubes with golden edges.
  • The cinnamon sugar coating must go on while the bread is still warm or it won't stick; if you wait too long, brush on a tiny bit of melted butter first to make it tacky.
03 -
  • Don't skip the soaking step or your bread won't taste custardy inside—two to three minutes is the exact window between perfectly soaked and falling apart.
  • Medium heat is the sweet spot for cooking; too high and the outside browns before the inside gets custardy, too low and you end up with pale, soft bread instead of crispy nuggets.
  • If your cinnamon sugar isn't sticking to cooled pieces, brush them lightly with melted butter first, or toss them back in the warm skillet for thirty seconds before coating.
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