Cinnamon Roll French Toast Bites (Printable)
Soft, pillowy brioche cubes soaked in cinnamon vanilla custard, pan-fried to golden perfection and coated in sweet cinnamon sugar with vanilla glaze.
# What You Need:
→ Bread
01 - 8 slices brioche or challah bread, crusts removed, cut into 1-inch cubes
→ Egg Mixture
02 - 3 large eggs
03 - 1 cup whole milk
04 - 2 tablespoons granulated sugar
05 - 1 teaspoon vanilla extract
06 - 1 teaspoon ground cinnamon
07 - Pinch of salt
→ Cinnamon Sugar Coating
08 - 1/4 cup granulated sugar
09 - 1 teaspoon ground cinnamon
→ Glaze
10 - 1/2 cup powdered sugar
11 - 2 tablespoons milk
12 - 1/4 teaspoon vanilla extract
→ For Cooking
13 - 2 tablespoons unsalted butter
# Steps:
01 - Whisk together eggs, milk, sugar, vanilla, cinnamon, and salt in a medium bowl until fully combined and smooth.
02 - Add bread cubes to the egg mixture, toss gently to coat evenly, and let soak for 2-3 minutes to absorb liquid.
03 - Combine 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl, mixing thoroughly until uniform.
04 - Melt 1 tablespoon butter in a large nonstick skillet over medium heat, swirling to coat the bottom evenly.
05 - Transfer soaked bread cubes to skillet using a slotted spoon, arranging in a single layer. Cook 2-3 minutes per side, turning until all sides are golden brown and crisp. Repeat with remaining butter and bread cubes.
06 - Immediately transfer cooked bites to the cinnamon sugar mixture and toss to coat evenly while still warm.
07 - Whisk powdered sugar, milk, and vanilla in a small bowl until completely smooth and no lumps remain.
08 - Drizzle glaze generously over warm French toast bites and serve immediately.
# Expert Advice:
01 -
- Everything you love about cinnamon rolls transformed into poppable bites you can eat with your hands
- The soaking step makes them custardy soft inside while creating this incredible golden crust
- Takes less than 30 minutes from start to finish but tastes like you spent all morning
02 -
- Do not oversoak the bread cubes or they will fall apart when you try to flip them in the skillet
- Work in batches rather than overcrowding the pan, otherwise the bites will steam instead of getting crispy
- The cinnamon sugar coating only sticks when the bites are straight out of the pan and still hot
03 -
- Remove the crusts from the bread before cubing so every bite is uniformly tender
- Preheat your oven to 200 degrees and keep finished batches warm while you cook the rest