Save Cinnamon Brown Sugar French Toast Bites are an irresistible breakfast treat where buttery brioche is transformed into crunchy golden cubes, then tossed in a sweet cinnamon coating. These have quickly become my go-to for weekend brunches and cozy mornings when everyone craves something warm and special.
I made these for a last-minute brunch when my friends visited and they disappeared in minutes. Now whenever my family smells that cinnamon toasting on the stove they flock to the kitchen before I can even plate them.
Ingredients
- Brioche or challah bread: thickly sliced and cubed for fluffy pillowy bites that soak up custard without getting soggy Choose bread that is slightly stale for best texture
- Large eggs: bring rich structure to the custard look for eggs with deep golden yolks
- Whole milk: creates a creamy custard base whole is best for flavor though you can experiment with plant or oat milk
- Granulated sugar: lightly sweetens the custard try organic or superfine for easy mixing
- Pure vanilla extract: adds fragrant warmth always choose real over imitation
- Ground cinnamon: gives classic French toast warmth source fresh ground if possible for aromatic flavor
- Salt: just a pinch balances the sweetness and accentuates the cinnamon
- Brown sugar: for the coating provides that caramelized crunch darker brown sugar lends deeper molasses notes
- More ground cinnamon: is used for the final coating elevates every bite
- Unsalted butter: is essential for crisping up the bread cubes use the freshest butter you can find for best flavor
Instructions
- Make the Custard:
- In a medium mixing bowl whisk eggs whole milk granulated sugar vanilla extract ground cinnamon and salt until the mixture is smooth and unified with no streaks of egg White flecks are fine but there should be no clumps or strings
- Soak the Bread Cubes:
- Add bread cubes to the custard mixture and gently toss with clean hands or a large spoon Let them absorb for two to three minutes turning once to help each cube soak evenly Make sure all cubes are moist but not drenched
- Mix the Cinnamon Sugar Coating:
- Combine brown sugar and ground cinnamon in a shallow dish Break up any clumps with your fingers You want a sandy uniform coating ready for tossing cooked bites
- Toast Half the Bites:
- Heat one tablespoon of unsalted butter in a large nonstick skillet over medium heat When it foams and smells nutty arrange half the soaked bread cubes in a single layer Leave space between cubes for crisping and use a spatula if needed
- Brown and Turn:
- Cook cubes for about five minutes turning every minute or so with tongs or a spatula Each side should be golden and crisp and the inside should feel soft not wet Reduce heat if needed to prevent burning
- Repeat with Remaining Bites:
- Wipe skillet if needed add the remaining tablesoon of butter reheat and cook the second batch in the same way Watch closely since butter browns more quickly after first use
- Coat While Hot:
- Working quickly transfer hot French toast cubes to the cinnamon brown sugar mixture Gently toss with a spoon or shake the dish so every side gets an even hug of coating
- Serve Warm:
- Pile finished bites on a plate Serve as is or offer maple syrup and fresh berries for dipping If you want a party platter serve with little toothpicks for an easy brunch finger food
Save Brown sugar is my secret for making these extra irresistible I remember my little one licking the leftover cinnamon sugar from the bowl when we made these on a rainy Sunday and now it is our weekend tradition
Storage Tips
French toast bites are best fresh but you can store leftovers in an airtight container in the fridge for up to two days To re-crisp heat on a baking sheet at three hundred fifty degrees for five to seven minutes or warm quickly in a dry skillet
Ingredient Substitutions
You can use Texas toast or another sturdy white bread if you cannot find brioche Even day-old hot dog buns will work in a pinch For dairyfree use canned coconut milk and vegan butter Try coconut sugar in place of brown sugar for a different depth
Serving Suggestions
Serve family style with a bowl of Greek yogurt or a dish of chocolate sauce I love adding a side of orange segments or sliced strawberries so guests can alternate bites of sweet and tangy
Cultural and Historical Flavor
French toast has roots in medieval European kitchens where cooks revived stale bread with eggs and milk The cinnamon sugar touch is a timeless American breakfast flourish reminding me of childhood diners and weekend pancake stacks
Seasonal Adaptations
Add pumpkin spice blend to the custard for autumn Top with fresh berries in summer for a burst of color Serve with warm apple compote in winter for extra coziness
Success Stories
These bites are my favorite crowd-pleaser I once made a double batch for a sleepover breakfast and not a single crumb was left Even skeptical adults returned for seconds
Freezer Meal Conversion
You can assemble and cook the bites then cool and freeze them on a tray Once frozen store in a bag To serve re-bake straight from frozen at three hundred seventy five degrees until crisp and hot
Save Serve these French toast bites warm for the very best texture and flavor They disappear fast so make extra if you are feeding a crowd
Kitchen Guide
- → What type of bread works best for French toast bites?
Brioche and challah are ideal due to their richness and sturdy texture. Thick-sliced bread helps absorb the custard without getting soggy.
- → How can I keep the toast bites from becoming too mushy?
Let the bread soak only briefly in the custard mixture, about 2–3 minutes, and use thick bread cubes for best results.
- → Can I make these toast bites ahead of time?
They’re best enjoyed fresh, but you can prep the bread cubes and custard mixture in advance, and quickly cook and coat before serving.
- → What toppings go well with these toast bites?
Try fresh fruit, maple syrup, yogurt, or chocolate sauce for added flavor and variety.
- → Is it possible to make this dish dairy-free?
You can substitute non-dairy milk and plant-based butter, though the flavor and texture may vary slightly.