Crispy Mini French Toast Bites

My niece called them "cereal cubes" the first time I made them, and the name stuck. I'd been searching for something that felt indulgent enough for a weekend breakfast but playful enough that my kids would actually eat it without complaints. One Sunday morning, watching them dunk golden-brown French toast bites into milk like it was the most natural thing in the world, I realized I'd accidentally created their new favorite breakfast.

I made a triple batch for my daughter's sleepover, and the girls ate almost all of it standing up in the kitchen at midnight, giggling and comparing who could dunk theirs the longest without it falling apart. That's when I knew this recipe was something different, something that bridges the gap between comfort and playfulness in a way few breakfasts can.

Ingredients

• Brioche or white sandwich bread: Six slices of something soft and slightly sweet is your canvas here. Brioche is ideal because it's already a little buttery and rich, but regular white bread works beautifully too.
• Eggs: Two large ones bind everything together and create that custardy interior that makes these special.
• Whole milk: Half a cup keeps the mixture creamy without being too thin. The fat in whole milk matters more than you'd think.
• Granulated sugar and cinnamon: A tablespoon of sugar goes into the mixture itself, then a quarter cup more mixed with a teaspoon of cinnamon coats the outside for that irresistible crunch.
• Pure vanilla extract: Just half a teaspoon, but it rounds out all the sweet spices and makes people ask what's different about these.
• Unsalted butter: Two tablespoons total for cooking, which might seem light until you realize the bread is already cubed, so every piece gets its moment in the pan.
• Salt and optional maple syrup or milk for serving: A pinch of salt in the mixture heightens everything, and serving options let people customize their experience.

Instructions

Cube your bread into bite-sized pieces:

Cut those six slices into roughly half-inch cubes. You're aiming for something substantial enough to handle but small enough to actually feel breakfast-cereal-like.

Whisk your custard mixture until smooth:

In a medium bowl, combine your eggs, milk, the tablespoon of sugar, cinnamon, vanilla, and salt, whisking until everything is completely blended with no streaks of egg white visible.

Soak and coat your bread:

Gently toss those bread cubes into the egg mixture, making sure each piece gets coated on all sides. Let them sit for two to three minutes so the bread can absorb some of the custard without falling apart. The drier your bread, the more it'll absorb without getting soggy.

Cook the first batch until golden:

Melt one tablespoon of butter in a large nonstick skillet over medium heat, then add half your bread cubes in a single layer. Cook for two to three minutes, stirring frequently with a spatula so every side gets its chance to turn golden and crispy. This is where the magic happens, so don't rush it.

Finish the second batch:

Wipe out the skillet if needed, add the remaining butter, and repeat with the rest of your bread cubes. You want that same golden-brown result, which usually takes about the same amount of time.

Toss with cinnamon sugar while still warm:

In a small bowl, mix that quarter cup of sugar with the teaspoon of cinnamon, then transfer your hot toast cubes into a bowl and toss them gently with this mixture. The warmth helps it stick.

Serve immediately:

Pour them into bowls and either splash some milk over them like cereal or drizzle maple syrup if you're feeling decadent. Either way, eat them while they're still warm.

Save

There was a moment during a chaotic weekday morning when my youngest asked if he could have these for breakfast again, and as I stood there prepping bread cubes at six in the morning before work, I realized this simple recipe had become something my kids actually looked forward to. That's the quiet magic of food, isn't it?

Why This Works as Breakfast

French toast is traditionally something you make on special occasions, but these bites stripped away the fussiness and kept all the satisfaction. By cutting the bread into cubes, you're not just changing the form, you're changing the eating experience entirely. Suddenly it's interactive, playful, and somehow feels lighter even though it's just as rich as the original.

The Texture Is Everything

The real success of this recipe lives in the contrast between the crispy cinnamon sugar exterior and the soft, custardy interior. That crunch is what makes people reach for another piece, and it's achieved by cooking each cube individually in the skillet so it gets proper browning on multiple sides. There's no shortcuts here, but it takes less time than you'd think.

Make It Your Own

This recipe is genuinely flexible once you understand the basic technique. I've experimented with everything from adding nutmeg to the egg mixture to using cinnamon rolls cut into cubes instead of plain bread. The framework stays the same, but the flavors can shift based on what you have and what you're craving.

• For extra warmth and depth, add a pinch of nutmeg to the egg mixture alongside the cinnamon.
• Stale bread works best because it absorbs the custard without falling apart, so don't throw out day-old loaves.
• Dairy-free milk and butter substitutes work beautifully if you need to avoid dairy, though the texture will be slightly less rich.

Save

This recipe taught me that sometimes the best meals come from small moments of creativity, not elaborate planning. It's proof that breakfast can be both simple and special.

Recipe FAQ Section

→ What type of bread works best?

Brioche or white sandwich bread is ideal, as it soaks up the egg mixture well and crisps nicely when cooked.

→ Can I use a dairy-free alternative?

Absolutely, substitute whole milk and butter with your preferred dairy-free options without compromising flavor.

→ How do I get the bites crispy?

Cook bread cubes in butter over medium heat, turning frequently until golden and crisp on all sides.

→ Is it necessary to soak the bread cubes?

Yes, soaking ensures each bite absorbs the spiced egg mixture for a tender inside and crispy exterior.

→ Can I add extra spices to the mixture?

Yes, adding a pinch of nutmeg enhances the flavor without overpowering the cinnamon and vanilla notes.