Cinnamon Roll French Toast Bites (Print)
Golden brioche cubes soaked in cinnamon egg mixture, pan-fried until crispy, then coated in cinnamon sugar and drizzled with vanilla glaze.
# Ingredient list:
→ Bread Base
01 - 8 slices brioche or challah bread, crusts removed, cut into 1-inch cubes
→ Egg Custard 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
→ Vanilla Glaze
10 - 1/2 cup powdered sugar
11 - 2 tablespoons milk
12 - 1/4 teaspoon vanilla extract
→ Cooking Fat
13 - 2 tablespoons unsalted butter
# Directions:
01 - Whisk together eggs, milk, sugar, vanilla extract, cinnamon, and salt in a medium bowl until fully combined and smooth.
02 - Add bread cubes to the custard mixture. Gently toss to coat evenly. Allow to soak for 2-3 minutes, turning occasionally to ensure even absorption.
03 - Combine 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Mix thoroughly until uniform in color.
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 to brown all sides evenly until golden. Repeat with remaining butter and bread cubes as needed.
06 - Immediately transfer hot cooked bites to the cinnamon sugar mixture. Toss gently to coat evenly while still warm.
07 - Whisk powdered sugar, milk, and vanilla extract in a small bowl until completely smooth and free of lumps.
08 - Drizzle glaze generously over warm cinnamon sugar-coated French toast bites. Serve immediately while hot.
# Expert Tips:
01 -
- They taste exactly like cinnamon rolls but without the hours of rising time
- The crispy edges and soft centers create that perfect French toast texture everyone craves
02 -
- Do not oversoak the bread or the bites will become dense and lose that French toast texture
- Work in small batches so the skillet stays hot and creates proper browning
03 -
- Use dayold bread for the best texture since fresh bread can become too soft
- Let the bites cool for just 1 minute in the coating so the sugar adheres properly