Cinnamon Roll French Toast Bites (Printable)

Soft brioche cubes soaked in vanilla-cinnamon custard, pan-fried to golden perfection and tossed in cinnamon sugar with sweet vanilla glaze.

# What You'll 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

# Step-by-step:

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, toss gently to coat evenly, and let soak for 2-3 minutes.
03 - Combine 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl for the coating.
04 - Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
05 - Transfer soaked bread cubes using a slotted spoon to the skillet in a single layer. Cook for 2-3 minutes per side, turning until golden brown on all sides. Repeat with remaining butter and bread cubes.
06 - Immediately toss cooked bites in the cinnamon sugar mixture while hot to coat thoroughly.
07 - Whisk powdered sugar, milk, and vanilla in a small bowl until smooth and creamy.
08 - Drizzle glaze over warm French toast bites and serve immediately.

# Expert Advice:

01 -
  • Everything you love about cinnamon rolls but ready in half the time and way more fun to eat
  • The crispy cinnamon-sugar crust against the soft custard center is absolute breakfast magic
  • Perfect for feeding a crowd since everyone can grab and go
02 -
  • Work in batches and don't crowd the pan—overlapping pieces steam instead of getting crispy
  • Letting the bread soak too long makes them fall apart when you try to flip them
  • The glaze thickens as it sits, so drizzle right after whisking for the prettiest presentation
03 -
  • Use a slotted spoon to transfer soaked bread to the pan—too much extra custard makes them soggy instead of crispy
  • Keep the cooked bites warm in a 200°F oven while you finish batch cooking

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