Pin It My daughter came home from school one afternoon asking why cereal had to be boring, and that single question led me to cube up some brioche bread and dunk it in an egg bath. Twenty minutes later, we were crunching through golden, cinnamon-sugared bite-sized French toast pieces in bowls of cold milk, and I realized I'd stumbled onto something that felt both nostalgic and completely new. It's the kind of breakfast that makes everyone at the table pause mid-spoonful because they can't quite believe how simple it is.
I served these to my partner on a lazy Sunday morning when we were both too groggy to do anything fancy, and watching his face when he dunked one in milk and took that first bite told me everything. He went back for seconds without even asking what was in them, which is his ultimate compliment. That's when I knew this wasn't just a fun idea—it was a keeper.
Ingredients
- Brioche or white sandwich bread: Six slices give you the perfect amount of crust and tender interior, and day-old bread is actually your secret weapon because it won't dissolve into mush.
- Eggs: Two large ones create that signature custard coating that makes every bite taste indulgent.
- Whole milk: A half cup keeps the mixture creamy without being too heavy.
- Granulated sugar: One tablespoon goes into the egg mixture for subtle sweetness, then a quarter cup gets mixed with cinnamon for the final coating.
- Ground cinnamon: Use a half teaspoon in the egg bath and a full teaspoon for the sugar coating—it's the flavor that makes people ask what's different.
- Pure vanilla extract: Just a half teaspoon adds a warmth that doesn't announce itself but you'll miss if it's gone.
- Salt: A pinch balances everything and brings out the cinnamon's depth.
- Unsalted butter: Two tablespoons total for cooking gives you those crispy, golden edges without any burnt taste.
Instructions
- Cube your bread:
- Cut the six slices into half-inch pieces—think tiny, bite-sized treasures that will soak up the custard evenly. The size matters because small cubes cook faster and get crispier all around.
- Build the custard:
- Whisk eggs, milk, sugar, cinnamon, vanilla, and salt in a medium bowl until the mixture is smooth and the sugar has mostly dissolved. You want it homogeneous and slightly frothy if you're whisking with intention.
- Soak the bread:
- Toss your bread cubes into the custard and gently turn them so they get coated on all sides, then let them sit for two to three minutes. This is the moment when the bread drinks in the flavor and starts to soften slightly without turning into porridge.
- Cook the first batch:
- Melt one tablespoon of butter in a large nonstick skillet over medium heat, then add half your soaked bread cubes in a single layer. Turn them frequently—every minute or so—for two to three minutes total until they're golden brown and crispy on multiple sides, then transfer to a plate.
- Cook the second batch:
- Repeat with the remaining butter and bread cubes, watching for that same golden color and listening for that satisfying sizzle that tells you they're crisping up properly.
- Season with cinnamon sugar:
- While the toast is still warm, toss all the cooked cubes with the cinnamon-sugar mixture until each piece is lightly coated. The warmth helps the sugar stick and brings out the cinnamon aroma.
- Serve as cereal:
- Pour the warm cubes into bowls and add a splash of cold milk or a drizzle of maple syrup, then serve immediately while they still have some crunch.
Pin It One morning my neighbor smelled these cooking and stopped by to ask what was happening in my kitchen, and I ended up making an extra batch just to see if they'd work as a crowd-pleaser. They did, and now this is the thing people ask me to bring to casual brunches. There's something about serving French toast in a cereal bowl that makes everyone smile before they even taste it.
Why Stale Bread Changes Everything
Fresh bread might seem like the obvious choice, but it's actually working against you in this recipe. Older bread has lost moisture, which means it has room to absorb the custard without becoming soggy, and its structure holds up to cooking and tossing better. If you only have fresh bread, let your slices sit out for a few hours or even overnight to firm them up—it's a small shift that makes a noticeable difference.
The Milk Question
Serving this as cereal seems weird until you actually try it, and then it becomes obvious. The cold milk softens the warm cubes slightly at the edges while keeping the centers crispy, and you end up with this textural contrast that regular cereal can never quite match. Plus, you get to drink the milk at the end and it tastes like melted cinnamon sugar and French toast custard, which is honestly the best part.
Making It Your Own
This recipe is forgiving enough that you can experiment with different bread types—challah works beautifully, and even whole wheat will do if that's what you have. The cinnamon-sugar coating is just the beginning; I've tried adding a pinch of nutmeg to the custard, and swapping maple syrup into the egg mixture instead of regular sugar for a deeper flavor. You could even dust the finished cubes with powdered sugar instead of cinnamon sugar if you're in the mood for something sweeter and less spiced.
- A pinch of nutmeg in the egg mixture adds warmth without changing the overall taste profile.
- Dairy-free milk and butter substitutes work fine if you need to keep this vegetarian or vegan-friendly.
- The beauty of this is that leftovers stay crispy in an airtight container for a day, and you can eat them cold or toast them in a skillet for five seconds to bring back the warmth.
Pin It This recipe proved to me that sometimes the best ideas come from questions asked by people you love, and that the simplest twists on classics can feel like discoveries. It's become one of those breakfasts that people remember, which is really all you can ask for from twenty-five minutes in the kitchen.
Recipe FAQs
- → What type of bread works best?
Brioche or white sandwich bread works best, with slightly stale bread holding its shape well during soaking.
- → Can I use alternative milk options?
Yes, dairy-free milk substitutes can be used to make a dairy-free version without compromising flavor.
- → How do I achieve the crispy texture?
Pan-frying the coated bread cubes in melted butter over medium heat until golden brown ensures a crispy exterior.
- → Is it possible to add extra seasoning?
A pinch of nutmeg added to the egg mixture enhances flavor and complements the cinnamon and vanilla well.
- → What are suggested toppings?
Serve with a drizzle of maple syrup or a splash of milk to enhance the taste and texture.
- → Can these bites be prepared ahead of time?
They are best enjoyed fresh but can be kept warm briefly. Reheating may affect crispiness.