Crispy Mini French Toast Bites (Printable Version)

Golden mini French toast bites, crispy and perfect for breakfast or a tasty cereal twist.

# What You'll Need:

→ Bread

01 - 6 slices brioche or white sandwich bread

→ Egg Mixture

02 - 2 large eggs
03 - 120 ml whole milk
04 - 12 g granulated sugar
05 - 0.5 tsp ground cinnamon
06 - 0.5 tsp pure vanilla extract
07 - Pinch of salt

→ For Cooking

08 - 28 g unsalted butter

→ Topping

09 - 50 g granulated sugar
10 - 1 tsp ground cinnamon

→ To Serve (optional)

11 - Maple syrup
12 - Milk

# Directions:

01 - Cut bread slices into 1/2-inch cubes to form bite-sized pieces.
02 - Whisk eggs, milk, sugar, cinnamon, vanilla extract, and salt in a medium bowl until smoothly combined.
03 - Add bread cubes to the egg mixture, gently tossing to ensure all pieces are coated. Let soak for 2 to 3 minutes.
04 - Heat 1 tablespoon of butter in a large nonstick skillet over medium heat. Arrange half the soaked bread cubes in a single layer. Cook, turning frequently, until all sides are golden and crisp, about 2 to 3 minutes. Remove and set aside. Repeat with remaining butter and bread cubes.
05 - Combine granulated sugar and cinnamon in a small bowl.
06 - Toss cooked French toast cubes in the cinnamon sugar mixture to coat evenly.
07 - Serve warm as a cereal with milk or a drizzle of maple syrup if desired.

# Expert Tips:

01 -
  • It tastes like French toast but feels like the fun of cereal, complete with milk and all.
  • Stale bread transforms into something crispy instead of getting tossed, and that's a small kitchen win that matters.
  • Kids who turn their noses up at traditional breakfast somehow devour this by the bowlful.
02 -
  • Stale or day-old bread is genuinely better here because fresh bread absorbs too much egg mixture and becomes mushy instead of crunchy.
  • Don't skip the frequent turning while cooking—it's what creates that all-over golden crust instead of soggy bottoms.
03 -
  • Medium heat is non-negotiable—too hot and you'll burn the outside before the inside cooks through, too cool and they'll absorb oil instead of crisping.
  • Toss them with the cinnamon sugar while they're still warm so the coating sticks and the heat releases the spice's full aroma.
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