Crispy Mini French Toast Bites (Printable)

Golden mini French toast bites, crispy and perfect for breakfast, great with milk or maple syrup.

# What You'll Need:

→ Bread

01 - 6 slices brioche or white sandwich bread

→ Egg Mixture

02 - 2 large eggs
03 - ½ cup whole milk
04 - 1 tablespoon granulated sugar
05 - ½ teaspoon ground cinnamon
06 - ½ teaspoon pure vanilla extract
07 - Pinch of salt

→ For Cooking

08 - 2 tablespoons unsalted butter

→ Topping

09 - ¼ cup granulated sugar
10 - 1 teaspoon ground cinnamon

→ To Serve (optional)

11 - Maple syrup
12 - Milk

# Cooking Steps:

01 - Cut bread slices into ½-inch cubes to create bite-sized pieces.
02 - In a medium bowl, whisk together eggs, milk, sugar, cinnamon, vanilla extract, and salt until fully combined.
03 - Add bread cubes to the egg mixture and toss gently to coat all sides. Let soak for 2 to 3 minutes.
04 - Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Place half of the soaked bread cubes in a single layer and cook, turning frequently, until golden brown and crisp on all sides, about 2 to 3 minutes. Remove and set aside.
05 - Repeat cooking process with remaining butter and bread cubes until all are golden and crisp.
06 - In a small bowl, combine sugar and cinnamon evenly.
07 - Toss cooked bread cubes with cinnamon sugar to coat uniformly.
08 - Serve warm in a bowl as a cereal, optionally adding milk or drizzling maple syrup.

# Expert Tips:

01 -
  • Crispy cubes stay crunchy even when milk hits them, solving the soggiest problem of regular French toast.
  • Takes fifteen minutes from bread to bowl, which is basically cheating for something this indulgent.
  • Works as breakfast, dessert, or that weird 11 PM snack when you're tired of regular cereal.
02 -
  • Stale bread is not a compromise—it's the secret. Fresh bread absorbs liquid and turns mushy, but day-old bread holds its shape and gets perfectly crispy instead.
  • Don't skip the single layer in the pan. Crowding the skillet drops the temperature and you'll end up with pale, sad cubes instead of golden, crunchy ones.
03 -
  • Keep the butter foamy and the heat at medium so the outside gets golden-brown and crispy while the inside stays custardy and soft.
  • Don't oversoak the bread—two to three minutes is plenty. Any longer and you're inching toward French toast soup territory.
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