Cinnamon Roll French Toast Bites (Printable)
Soft, golden bites soaked in cinnamon vanilla custard, pan-fried to perfection and coated in sweet cinnamon sugar with a vanilla glaze drizzle.
# What You Need:
→ Bread
01 - 8 slices brioche or challah bread, crusts removed and 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
# Directions:
01 - Whisk together eggs, milk, sugar, vanilla, cinnamon, and salt in a medium bowl until thoroughly combined.
02 - Add bread cubes to the egg mixture and toss gently to coat evenly. Allow to 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 crisp. Repeat with remaining butter and bread cubes as needed.
06 - Immediately transfer the hot cooked bites to the cinnamon sugar mixture and toss to coat thoroughly while warm.
07 - Whisk powdered sugar, milk, and vanilla in a small bowl until smooth and drizzle-consistency.
08 - Drizzle glaze generously over the warm French toast bites and serve immediately.
# Expert Tips:
01 -
- They transform ordinary French toast into something you can eat with your fingers, which somehow makes everything taste better
- The cinnamon sugar coating creates this incredible crunch that gives way to soft custardy centers
02 -
- Overcrowding the skillet traps steam and makes the bites soggy instead of crisp, work in batches if you need to
- Letting the bread soak longer than three minutes turns these into bread pudding, not French toast bites
03 -
- Cut your bread cubes slightly larger than you think you need, they shrink as they cook
- Straight from the freezer bread cubes actually soak up custard beautifully and help prevent sogginess