Pin It My nephew called it "cereal that doesn't get soggy," and honestly, he nailed it. One lazy Sunday morning, I had brioche going stale on the counter and an idea struck—why not turn French toast into something you could pour milk over without it turning to mush? The first batch came out golden and crispy, and suddenly everyone was fighting over the bowl. Now it's become that ridiculous breakfast we make when someone needs convincing that mornings are worth waking up for.
I made this for my sister's book club breakfast, thinking it was a cute joke. Instead, three of them asked for the recipe before they left, and one admitted she'd been eating it for dinner all week. That's when I realized this wasn't just a fun twist—it was genuinely addictive.
Ingredients
- Brioche or white sandwich bread: Six slices, and stale is actually your friend here—it soaks up the egg mixture without falling apart like fresh bread would.
- Eggs: Two large ones, the binding force that makes everything stick together and turn golden.
- Whole milk: Half a cup, rich enough to make the custard feel luxurious but not so heavy it weighs down the bread.
- Granulated sugar: One tablespoon for the mixture and another quarter cup for coating, because we're not pretending this is health food.
- Ground cinnamon: Half a teaspoon in the mix and a full teaspoon for topping, the spice that makes people close their eyes when they eat this.
- Vanilla extract: Just half a teaspoon, but it's the difference between good and memorable.
- Salt: A pinch that you'll forget you added but will absolutely taste if it's missing.
- Unsalted butter: Two tablespoons for cooking, melted until foamy and fragrant.
- Maple syrup and milk for serving: Both optional, but both worth having nearby.
Instructions
- Cube your bread:
- Cut the six slices into half-inch cubes—think cereal-sized pieces, not sad croutons. You want them small enough to feel fun but big enough to hold up to cooking.
- Build the custard:
- Whisk together eggs, milk, sugar, cinnamon, vanilla, and salt until it looks smooth and pale. This is your golden-brown insurance policy, so don't skip the whisking.
- Soak and marry:
- Toss the bread cubes into the mixture and let them sit for two or three minutes, stirring occasionally. They'll absorb the liquid without turning to mush—trust the process.
- Cook the first batch:
- Melt a tablespoon of butter in a large nonstick skillet over medium heat and listen for that sizzle. Add half your soaked cubes in a single layer, shaking and flipping constantly for two to three minutes until every surface is golden and crispy.
- Repeat with the rest:
- Remove the first batch to a plate and repeat with the remaining butter and bread, because you deserve to see that crispy transformation twice.
- Coat in cinnamon sugar:
- Toss all your cooked cubes with the combined cinnamon and sugar while they're still warm, so the coating sticks and becomes part of each bite.
- Serve and celebrate:
- Pour into a bowl and add milk or maple syrup to taste. Watch people's faces change when they realize this is better than regular cereal.
Pin It The moment my dad dipped his first spoonful and said, "This is ridiculous," I knew something had shifted. He meant ridiculous as in absurdly delicious, the kind of breakfast that makes you forget you were supposed to be on a diet about forty minutes ago.
Why Stale Bread Changes Everything
The first time I used fresh brioche, the cubes turned into sweet mush within seconds of hitting the pan. I learned the hard way that day-old bread has less moisture, so it soaks up the egg custard without disintegrating, then crisps up beautifully when it hits the heat. Now I intentionally leave bread on the counter overnight, and it's honestly made this recipe ten times better. Stale bread isn't a backup plan—it's the whole plan.
The Cinnamon Sugar Coating Trick
Tossing the warm toast cubes in cinnamon sugar while they're hot makes a huge difference. The warmth slightly melts the sugar granules just enough so they cling to the crispy surface instead of sliding off. I tried doing it cold once, and the coating just sat there like loose sprinkles. Now I work fast after they come off the heat, and every cube ends up evenly coated and perfect.
Customizing Your Bowl
The beauty of this breakfast is that it's a blank canvas waiting for your personality. Some mornings I serve it with cold milk like regular cereal, other times I drizzle warm maple syrup and watch it pool at the bottom of the bowl. I've even tried brown butter, a splash of almond milk, a sprinkle of extra nutmeg, or nothing at all because sometimes the toast is enough.
- Add a pinch of nutmeg or cardamom to the egg mixture for subtle warmth and complexity.
- Use dairy-free butter and milk if that's what your kitchen looks like, and it'll taste just as indulgent.
- Make a double batch on Sunday and keep the cooked cubes in a container so you can reheat and re-crisp them for three mornings straight.
Pin It This recipe proved that sometimes the best breakfast ideas come from using up what's already there, and the strangest combinations become the ones people actually request. Make it once and watch it become the breakfast everyone remembers.
Recipe Questions & Answers
- → What type of bread works best for these mini bites?
Brioche or white sandwich bread are ideal, with stale bread preferred to hold shape when soaked.
- → Can I use a dairy-free alternative for milk and butter?
Yes, dairy-free milk and butter substitutes can be used without compromising flavor.
- → How can I make these bites extra flavorful?
Adding a pinch of nutmeg to the egg mixture enhances the warm cinnamon and vanilla notes.
- → What is the best way to achieve a crispy texture?
Cook the soaked bread cubes in melted butter over medium heat, turning frequently until all sides are golden and crisp.
- → Are these bites suitable for vegetarians?
Yes, this dish contains eggs and dairy but no meat, making it vegetarian-friendly.