Crispy Mini French Toast (Print Version)

Golden mini French toast bites with cinnamon sugar, perfect for a crispy breakfast snack or bowl.

# What You’ll Need:

→ 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

# How to Make It:

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

# Additional Tips::

01 -
  • It tastes like a celebration in your mouth but comes together faster than you'd think.
  • Kids actually beg for breakfast when it looks like this, and grown-ups get genuinely excited too.
  • That perfect golden crispness around the edges never goes soggy right away, giving you those magical moments where everything is exactly right.
02 -
  • Stale or day-old bread is genuinely superior here—it holds together through soaking and cooking instead of turning into sad mush, which I learned the hard way with fresh brioche that dissolved.
  • Don't skip the single-layer cooking approach; crowding the pan steams the cubes instead of crisping them, and crispy is everything in this recipe.
  • The cinnamon sugar coating works best when applied immediately to warm cubes, because warm surfaces accept the sugar coating like it was meant to be there all along.
03 -
  • Use medium heat and cook in batches—crowding the pan is the enemy of crispy exteriors and honestly ruins the whole thing.
  • Butter temperature matters; wait until it's foaming before adding bread, which usually takes about a minute on medium heat.
  • Day-old bread or brioche that's been sitting out actually works better than fresh because it soaks up the custard without falling apart during cooking.
Go Back