French Toast Bites Recipe –Cinnamon Sugar Coating

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

5 from 2 votes

French Toast Bites Recipe –Cinnamon Sugar Coating

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.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Breakfast/Brunch

Cuisine: American

Servings: servings

Calories: 483kcal

Author: Sharon Rigsby

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.

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