Cinnamon Roll French Toast Bites (Printer-friendly)
Soft, pillowy cinnamon roll French toast bites coated in sweet glaze. Ready in 30 minutes for an irresistible breakfast twist.
# What You Need:
→ 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 Make It:
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, toss gently to coat evenly. Allow to soak for 2–3 minutes, turning occasionally to ensure absorption.
03 - Combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon in a small bowl. Mix thoroughly until uniform.
04 - Melt 1 tablespoon butter in a large nonstick skillet over medium heat, coating the bottom evenly.
05 - Transfer soaked bread cubes to skillet using a slotted spoon, arranging in a single layer. Cook 2–3 minutes per side, turning until all sides are golden brown and crisp. Repeat with remaining butter and bread cubes in batches.
06 - Immediately transfer cooked bites to the cinnamon sugar mixture while still hot. Toss gently to coat evenly on all sides.
07 - Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and drizzling consistency is reached.
08 - Arrange glazed bites on a serving plate. Drizzle prepared glaze generously over warm French toast bites. Serve immediately while hot.
# Expert Tips:
01 -
- They come together in under 30 minutes but taste like something from a fancy brunch spot
- The crispy exterior and custardlike interior create that perfect texture contrast everyone craves
02 -
- Don't oversoak the bread or the bites will turn mushy instead of maintaining their structure
- Work in batches and don't overcrowd the pan—crowding causes steaming instead of that golden fry we want
03 -
- Use day-old brioche for best results—it absorbs the custard beautifully without falling apart
- Let the coated bites rest on a wire rack for 1 minute after sugaring to keep them crisp