This recipe for sweet, cinnamon-kissed French toast bites has been my go-to morning treat when I want something both comforting and quick. I first discovered the idea during a hectic holiday weekend when I had a loaf of slightly stale brioche and a kitchen full of sleepy family members. Turning the bread into small, golden bites meant everyone could graze and grab a warm, crunchy mouthful without waiting for slices to cool. The balance of a soft custard interior and a crisp exterior, with the bright snap of cinnamon sugar, makes these bites impossible to resist.

I love how adaptable the method is: whether you use challah, brioche, or even day-old French bread, the result is reliably tender inside and lusciously caramelized outside. The process is fast—under 25 minutes from start to finish—and it scales easily if you’re feeding a crowd. Serve them with maple syrup, a dusting of powdered sugar, fresh berries, or a dollop of whipped cream for an indulgent weekend breakfast or a playful brunch finger food that disappears almost as quickly as you make it.

Ingredients

• Bread (4 cups cubed): Day-old brioche, challah, or French bread is best. Slightly dry bread soaks custard without falling apart. I often use a store-brand brioche loaf or an artisan challah when I can find one.
• Eggs (3 large): Provide structure and richness. Use large eggs at room temperature for smoother custard and quicker absorption.
• Milk (1/2 cup): Whole milk gives the richest flavor; 2% works well if you want lighter bites. Avoid skim for a thinner custard.
• Vanilla extract (1 tsp): Adds warm aromatics—pure vanilla gives a more pronounced, natural sweetness than imitation.
• Ground cinnamon (1 tsp): Divided between the custard and the coating to layer flavor.
• Sugar (2 tbsp for custard + 1/4 cup for coating): Granulated sugar in the custard lends a subtle sweetness; the coating sugar caramelizes for crunch.
• Salt (pinch): Enhances all flavors and keeps the sweetness from tasting flat.
• Butter (2 tbsp for cooking): Clarified butter or a mix of butter and a neutral oil helps prevent burning while delivering flavor.
• Optional garnishes: Powdered sugar, real maple syrup, fresh berries, or whipped cream—choose one or combine for contrast.

Instructions

Make the custard: In a shallow bowl large enough to hold the bread cubes, whisk together 3 large eggs, 1/2 cup whole milk, 1 teaspoon vanilla, 1 teaspoon ground cinnamon, 2 tablespoons sugar, and a pinch of salt until the mixture is smooth and slightly frothy. Whisking incorporates air, which makes the interior tender; let the mixture sit for a minute so the cinnamon hydrates and releases aroma. Soak the bread: Add 4 cups cubed bread to the custard and toss gently so every cube is coated. Allow the cubes to rest for 2–3 minutes to absorb the custard—longer for very dry bread, but avoid over-soaking which causes the pieces to become mushy. You want them saturated but intact. Heat the skillet: Warm a heavy-bottomed skillet over medium heat and add 2 tablespoons butter (or 1 tbsp butter + 1 tbsp neutral oil). The fat should shimmer but not smoke; this combination gives a golden crust and reduces butter burn. Cook the bites: Place soaked cubes in a single layer (work in batches to avoid crowding). Cook for about 2–3 minutes per side until golden brown and crisp, using a spatula to turn pieces carefully. Visual cues: deep golden edges and a slightly springy interior. If the pan browns too quickly, lower the heat. Prepare the coating: In a small bowl, combine 1/4 cup granulated sugar with 1 teaspoon ground cinnamon. While the bites are still warm, transfer them to a plate and toss in the cinnamon sugar so crystals adhere and slightly melt into the hot surface. Serve immediately: Arrange on a platter and dust with powdered sugar or serve with maple syrup, whipped cream, and berries. These are at their best straight from the pan when the contrast between crisp exterior and tender inside is most pronounced.

Storage Tips

Cool cooked bites completely before storing to avoid soggy sugar. For short-term storage, place in an airtight container in the refrigerator for up to 48 hours. To retain best texture, separate layers with parchment paper and reheat in a preheated 350°F oven for 6–8 minutes. For longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a resealable bag for up to 3 months. Reheat from frozen at 375°F for 8–12 minutes, flipping halfway to crisp both sides.

Ingredient Substitutions

If you need dairy-free options, replace milk with unsweetened almond or oat milk and use a vegan butter or neutral oil for cooking. For an egg-free version, whisk 3/4 cup aquafaba with 1 tbsp cornstarch and 1 tbsp maple syrup as a loose custard—absorption will differ, so soak briefly. Whole-grain or sourdough loaves add tang and structure but reduce sweetness; increase sugar in the coating slightly to compensate. For a richer bite, swap half the milk for heavy cream.

Serving Suggestions

Serve the bites piled on a platter with small bowls of maple syrup, whipped cream, and fresh berries for self-serve brunch. For a savory contrast, pair with bacon or sausage and a citrusy fruit salad to cut the richness. For a dessert-style presentation, drizzle warm caramel and top with toasted nuts. Garnish with orange zest to brighten flavors or a sprinkle of flaky sea salt for depth.

Cultural Background

French toast, in its many forms, dates back to antiquity as a thrifty way to use stale bread across Europe. The bite-sized adaptation taps into modern casual serving styles—similar to churros or coated donut holes—and echoes the tradition of tossing warm breads in spiced sugar common to many cuisines. The cinnamon sugar finish draws on flavors beloved in American and European breakfasts, marrying the comfort of custard-soaked bread with the caramelized crunch of sugared coating.

Seasonal Adaptations

In autumn, add a pinch of ground nutmeg and swap half the sugar for maple sugar to amplify fall spices. In winter, serve with poached pears and a drizzle of warm spiced syrup. Spring and summer call for bright toppings: macerated berries, lemon curd, or a dollop of mascarpone and seasonal stone fruit. For holiday brunches, fold a tablespoon of orange liqueur into the custard for a festive lift.

Meal Prep Tips

For make-ahead mornings, cube and refrigerate bread and pre-mix the custard in a sealed container for up to 8 hours. Soak the bread just before cooking to prevent sogginess. Alternatively, assemble and cook bites the night before and reheat in the oven in the morning. Use portioned silicone muffin cups to hold individual servings when traveling or for packed brunch boxes—stack with parchment between layers.

These cinnamon French toast bites are a small, joyful way to begin a day or feed a crowd without the fuss. They reward simple technique with comforting results—crisp, sweet, and easy to customize. Try them once and they’ll quickly become a staple in your weekend morning rotation.