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    Home » Recipes » Breakfast

    French Toast Bites Recipe – Cinnamon Sugar Coating

    Published: Jan 25, 2024 by Sharon Rigsby · Leave a Comment

    Jump to Recipe
    Pinterest pin showing a french toast bite with syrup being poured on it.

    Start your day in breakfast bliss with my easy and delectable French Toast Bites. These bite-sized wonders are coated in cinnamon sugar and are a delightful fusion of classic morning favorites, cinnamon toast and traditional French toast.

    Imagine crispy morsels kissed with cinnamon sugar, each bite delivering a perfect blend of warmth and sweetness.

    French toast bites coated in cinnamon sugar on a plate with syrup poured over them.

    Whether planning a cozy breakfast for two at home or an extravagant brunch with friends, these bite-sized breakfast sensations are guaranteed to steal the show.

    So, what are you waiting for? Savor the magic of bite-sized breakfast goodness that, like my delicious breakfast recipes, Oven Baked French Toast Casserole and Sheet Pan Pancakes will have everyone coming back for more!

    Jump to:
    • Reasons to love this recipe:
    • Ingredient notes and substitutions:
    • How to make French Toast Bites:
    • Serving suggestions:
    • Recipe variations:
    • How to store leftovers:
    • Recipe FAQs:
    • Expert Tips and Tricks:
    • More delicious recipes for breakfast or brunch:
    • 📋 Recipe:

    Reasons to love this recipe:

    1. French Toast Bites are little morsels of eggy, cinnamon-infused yumminess in every bite.
    2. Soft on the inside like a Cinnamon Sugar Donut with a crisp exterior, they are perfect for a quick breakfast, brunch, or even breakfast for dinner.
    3. These little bites are packed with flavor and are a great way to repurpose stale bread and avoid food waste.

    Ingredient notes and substitutions:

    Ingredients on a counter include slices of bread, and bowls of syrup, eggs, sugar, and milk.
    • Thick white bread – stale is best. I like to purchase uncut whole loaves to control how big the cubes are. Sourdough bread is our favorite, but French bread, Italian bread, challah bread, and brioche bread all work too.
    • Eggs and whole milk – when combined, create the creamy egg custard interior of these luscious bites of heaven.
    • Vanilla extract – imparts a subtle, sweet flavor that complements the richness of the custard-soaked bread.
    • White sugar – which is the same as granulated sugar adds a pleasant, sugary sweetness to the custard mixture that the little cubes of bread are soaked in.
    • Ground cinnamon – adds a cozy, slightly spicy taste and wonderful aroma. The delicious cinnamon/sugar mixture enhances the overall flavor profile of the dish.
    • Butter – unsalted butter is used to fry the bread. You can substitute salted melted butter.
    • Syrup – warm maple syrup or your favorite pancake syrup is the finishing touch on these delicious bites.

    Complete ingredient amounts are listed on the recipe card below.

    How to make French Toast Bites:

    1. Use an uncut loaf of white bread and cut two slices about two inches thick. Cut off the crusts, then cut each slice in half lengthways and each half into three cubes. The cubes will be about 2 inches square.
    Bread cut into cubes on a cutting board.
    1. In a medium-sized mixing bowl, add the eggs, milk, and vanilla extract. Whisk vigorously until combined.
    Eggs, milk, and vanilla extract in a clear glass bowl.
    1. In a small bowl, combine the sugar and cinnamon. Set aside.
    1. Working in batches, briefly dip three pieces of cubed bread at a time in the custard, turning them so they are coated on all sides, then shake off any excess and remove them to a plate.
    Three large cubes of bread soaking in an egg custard mixture in a bowl.
    1. Add half a tablespoon of butter in a skillet set over medium heat; when it starts to sizzle, add the three soaked bread cubes. Cook on each side until golden brown.
    Large cubes of bread pan frying in a skillet.
    1. Immediately toss in the cinnamon sugar, flipping the cube so that it is coated in sugar on all sides.
    A French Toast Bite is coated in cinnamon sugar in a small bowl.
    1. Wipe the skillet with paper towels and add another half tablespoon of butter. Repeat until all the bread cubes have been cooked.
    Cooked French toast bites stacked on a plate.
    1. Serve with a drizzle of warm maple syrup or your favorite pancake syrup, and enjoy!  
    Pan fried French Toast Bites on a plate with a pitcher of syrup.

    Serving suggestions:

    The natural sweetness and freshness of fresh fruit will complement the richness of the French Toast Bites. I like serving it with my Breakfast Fruit Salad, Old Fashioned Ambrosia, or Frozen Fruit Salad.

    For a hearty breakfast or brunch dish, you might consider adding my Cast Iron Breakfast Skillet, Cheesy Mushroom and Broccoli Frittata, or Spinach and Bacon Quiche.

    If you’re looking for a savory element to balance the sweetness, consider adding crispy bacon or your favorite breakfast sausage. My Cheesy Sausage Bread would also pair nicely.

    Recipe variations:

    While maple syrup is a classic choice for serving with this cinnamon sugar french toast, you can also use regular pancake syrup or sprinkle some powdered sugar on top for an extra touch of sweetness. A pat of cinnamon butter would add even more richness.

    For a really indulgent treat, top your Toast Bites with a dollop of whipped cream and chopped Roasted Pecans or Candied Pecans.

    To make French toast sticks, cut your bread into long strips instead of small cubes.

    How to store leftovers:

    Unfortunately, French Toast Bites do not keep well. For the best results serve them hot, as soon as they are cooked. You can store them in an airtight container in the fridge for up to four days, but they tend to get soggy and heavy.

    If you have leftovers and want to try reheating them, use an oven or air fryer rather than a microwave.

    I also do not recommend making this recipe ahead or freezing the little bites.

    Recipe FAQs:

    How do you keep French toast bites from being soggy?

    Choose a sturdy and slightly stale bread. Fresh or overly soft bread tends to absorb too much liquid and can quickly become soggy. Also, when dipping the bread cubes into the egg mixture, avoid soaking them too long.

    What’s the best bread to use?

    I highly recommend hearty white bread, but you can use different types of bread, such as whole wheat, cinnamon raisin, multigrain, and gluten-free. However, remember that your choice of bread can affect the texture and flavor.

    Can I use almond milk or reduced-fat milk instead of whole milk?

    Yes, you can use any type of milk, including half-and-half; just be aware that using anything but whole milk may change the recipe’s taste and texture.

    Expert Tips and Tricks:

    • It’s best to use an uncut loaf of white bread. Then, you can control the size of the cubes.
    • Stale white bread is better because it won’t absorb as much of the custard, ensuring no soggy middle. You can use fresh bread in a pinch, but I recommend you slice it and then leave it uncovered for an hour or so on the counter so that it has a chance to lose some of its freshness.
    • If you have a larger skillet, you won’t necessarily need to work in batches, but the more bread cubes you have in the skillet, the more difficult it is to flip them all so they cook evenly on all sides. It’s easy to lose track when there are more of them, so working in smaller batches ensures they’re perfectly cooked.
    • If your butter starts to brown in the skillet, take it off the heat and wait for it to cool, then wipe it out with paper towels and add fresh butter.
    • Dip the French Toast Bites into the cinnamon sugar immediately after removing from the pan for the best results and to ensure an even coating.

    More delicious recipes for breakfast or brunch:

    • Cajun shrimp and grits in a white bowl garnished with chopped parsley.
      Best Cajun Shrimp and Grits Recipe (Creamy & Cheesy)
    • A crustless ham and cheese quiche in a white pie plate.
      Easy Crustless Ham and Cheese Quiche
    • A raspberry white chocolate muffin in a white plate with a bowl of raspberries in the background.
      Raspberry White Chocolate Muffins (Easy Recipe)
    • Butterscotch pecan monkey bread on a white plate.
      Butterscotch Pecan Monkey Bread – Easy Make-Ahead Recipe

    ⭐ ⭐ ⭐⭐⭐If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

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    French toast bites stacked on a plate with a pitcher of syrup.

    French Toast Bites Recipe –Cinnamon Sugar Coating

    Sharon Rigsby
    French Toast Bites are little morsels of eggy, cinnamon-infused yumminess in every bite! Soft like a donut on the inside with a crisp exterior. They are perfect for a quick, fun breakfast, brunch, or sweet snack. They’re mini-French toasts packed with flavor and just waiting to be devoured.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Breakfast, Breakfast/Brunch
    Cuisine American
    Servings 2 servings
    Calories 483 kcal

    Ingredients
      

    • 2 slices white bread (2-inches thick) preferably stale and from an uncut loaf
    • 2 large eggs
    • ¼ cup whole milk
    • 2 teaspoons vanilla extract
    • ½ cup granulated white sugar
    • 2 teaspoons ground cinnamon
    • 2 tablespoons unsalted butter
    • warmed maple syrup for serving

    Instructions
     

    • Use an uncut loaf of white bread and cut two slices about two inches thick. Cut off the crusts, then cut each slice in half lengthways and each half into 3 cubes. The cubes will be about 2 inches square.
    • In a medium sized mixing bowl, add the eggs, milk and vanilla extract. Whisk vigorously until combined.
    • In a small bowl, combine the sugar and cinnamon.
    • Working in batches, briefly dip three pieces of cubed bread at a time in the custard, turning them so they are coated on all sides, then shake off any excess and remove them to a plate.
    • Add half a tablespoon of butter in a skillet set over medium heat; add the three soaked bread cubes when it sizzles. Cook on each side until golden brown.
    • Immediately toss in the cinnamon sugar, flipping the cube so it is coated in sugar on all sides.
    • Wipe the skillet with paper towels and add another half tablespoon of butter.
    • Repeat until all the bread cubes have been cooked.
    • Serve with a drizzle of warm maple syrup or your favorite pancake syrup, and enjoy!

    Notes

    It’s best to use an uncut load of white bread. Then, you can control the size of the cubes.
    As with regular French toast, stale white bread is better because it won’t absorb as much of the custard, ensuring no soggy middle. You can use fresh bread in a pinch, but we recommend you slice it and then leave it uncovered for an hour or so on the counter so that it has a chance to lose some of its freshness.
    If you have a larger skillet, you won’t necessarily need to work in batches, but the more bread cubes you have in the skillet, the more difficult it is to flip them all so they cook evenly on all sides. It’s easy to lose track when there are more of them, so working in smaller batches ensures they’re perfectly cooked.
    If your butter starts to brown in the skillet, take it off the heat and wait for it to cool, then wipe it out with paper towels and add fresh butter.
    Dip the cooked bread cubes into the cinnamon sugar immediately after removing them from the pan to ensure an even coating.

    Nutrition

    Calories: 483kcalCarbohydrates: 71gProtein: 10gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 197mgSodium: 281mgPotassium: 165mgFiber: 2gSugar: 54gVitamin A: 643IUVitamin C: 0.1mgCalcium: 104mgIron: 2mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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