Crispy Mini French Toast Bites (Print View)

Golden mini French toast bites crisped to perfection, ideal for breakfast with milk or a drizzle of syrup.

# Components:

→ Bread

01 - 6 slices brioche or white sandwich bread

→ Egg Mixture

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

→ For Cooking

08 - 2 tablespoons unsalted butter

→ Topping

09 - 1/4 cup granulated sugar
10 - 1 teaspoon ground cinnamon

→ To Serve (optional)

11 - Maple syrup
12 - Milk

# Preparation Steps:

01 - Cut the bread slices into 1/2-inch cubes to create bite-sized pieces.
02 - Whisk together eggs, whole milk, granulated sugar, ground cinnamon, vanilla extract, and salt until fully combined.
03 - Add the bread cubes to the egg mixture and toss gently to coat evenly. Let soak for 2 to 3 minutes.
04 - Melt 1 tablespoon unsalted butter in a large nonstick skillet over medium heat. Arrange half of the soaked bread cubes in a single layer and cook, turning frequently, for 2 to 3 minutes until golden brown and crisp on all sides. Remove and set aside.
05 - Repeat the process with remaining butter and bread cubes, cooking until golden and crisp.
06 - Combine granulated sugar and ground cinnamon in a small bowl.
07 - Toss the cooked mini French toast cubes in the cinnamon sugar mixture until evenly coated.
08 - Serve warm in a bowl as cereal, optionally with a splash of milk or a drizzle of maple syrup.

# Expert Advice:

01 -
  • It's French toast that you can actually eat with your hands without the mess, or dunk like cereal if that's more your style.
  • Takes less time than making regular French toast, but tastes just as indulgent and special.
  • The cinnamon sugar coating gets crispy on the outside while the inside stays soft and custardy.
02 -
  • Stale bread is genuinely better here than fresh because it holds its shape when soaked instead of turning into mush. If your bread is fresh, let it sit out overnight or even toast the slices lightly before cubing.
  • Don't skip the two to three minute soak, but don't exceed it either. There's a sweet spot where the bread absorbs enough custard to taste eggy and rich without becoming waterlogged.
  • Medium heat is your friend. High heat will burn the outside before the inside cooks through, and low heat just makes them greasy.
03 -
  • If you're batch cooking for a group, you can soak all your bread ahead of time and cook in batches, then toss everything with cinnamon sugar just before serving so it stays crispy.
  • A nonstick skillet is genuinely worth using here because it prevents sticking without requiring excess butter, and cleanup is remarkably easy.
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