Cinnamon Roll French Toast Bites (Printable View)
Soft, pillowy cinnamon French toast bites with sweet glaze coating
# Ingredient List:
→ Bread
01 - 8 slices brioche or challah bread, crusts removed, cut into 1-inch cubes
→ Egg Mixture
02 - 3 large eggs
03 - 1 cup whole milk
04 - 2 tablespoons granulated sugar
05 - 1 teaspoon vanilla extract
06 - 1 teaspoon ground cinnamon
07 - Pinch of salt
→ Cinnamon Sugar Coating
08 - 1/4 cup granulated sugar
09 - 1 teaspoon ground cinnamon
→ Glaze
10 - 1/2 cup powdered sugar
11 - 2 tablespoons milk
12 - 1/4 teaspoon vanilla extract
→ For Cooking
13 - 2 tablespoons unsalted butter
# How to Prepare:
01 - Whisk together eggs, milk, sugar, vanilla, cinnamon, and salt in a medium bowl until fully combined and smooth.
02 - Add bread cubes to the egg mixture, gently toss to coat evenly, and let soak for 2–3 minutes to absorb the liquid.
03 - Combine 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl, mixing until uniform.
04 - Melt 1 tablespoon butter in a large nonstick skillet over medium heat, swirling to coat the bottom evenly.
05 - Using a slotted spoon, transfer soaked bread cubes to the skillet in a single layer. Cook for 2–3 minutes per side, turning until all sides are golden brown and crispy. Repeat with remaining butter and bread cubes as needed.
06 - Immediately transfer cooked bites to the cinnamon sugar mixture and toss gently to coat evenly while still warm.
07 - Whisk powdered sugar, milk, and vanilla in a small bowl until completely smooth and drizzle-consistency.
08 - Drizzle glaze generously over warm French toast bites and serve immediately for best texture.
# Expert Suggestions:
01 -
- They capture everything you adore about cinnamon rolls but in half the time and with way less effort
- The combination of crispy edges and custard soft centers is absolutely addictive
02 -
- Overcrowding the pan steams the bread instead of frying it—work in batches for that perfect golden crust
- The sugar coating needs to happen immediately after cooking, or it won't adhere properly
03 -
- Pat excess custard off the bread cubes before cooking to prevent soggy centers
- Keep the cooked bites warm in a 200°F oven while you finish the batches