Pin It My kid dumped their cereal bowl one too many times, and I found myself staring at a loaf of brioche thinking there had to be a better way to do breakfast. That's when French toast cereal clicked—all the charm of the classic dish, but in these golden, cinnamon-sugar-dusted cubes that actually stay crispy in milk. It feels like cheating a little, serving something this indulgent while pretending it's a responsible breakfast choice.
I made this for a lazy Sunday brunch with my sister, and watching her face when she realized she could eat French toast like cereal was priceless. She kept dunking and fishing for more cubes, and suddenly everyone at the table was doing the same thing. That's when I knew this wasn't just a workaround—it was something genuinely fun to eat.
Ingredients
- Brioche or white sandwich bread: Six slices of something soft enough to absorb the egg mixture but sturdy enough not to turn to mush—brioche is ideal because it's built for indulgence.
- Eggs: Two large ones, the foundation of that custardy coating that makes every bite taste special.
- Whole milk: Half a cup to make the mixture silky and rich without being heavy.
- Granulated sugar: One tablespoon in the mixture, plus a quarter cup more for the final toss—it's your sweetness insurance.
- Ground cinnamon: Half a teaspoon in the egg mixture and a full teaspoon for coating, because there's no such thing as too much cinnamon.
- Pure vanilla extract: Half a teaspoon that you'll taste in the background, keeping things sophisticated.
- Salt: Just a pinch to balance the sweetness and make the vanilla sing.
- Unsalted butter: Two tablespoons for cooking, chosen so you control the salt level completely.
Instructions
- Cut your bread into bite-sized pieces:
- Slice your brioche into half-inch cubes—uniform size matters here because it means everything toasts at the same pace. You're aiming for roughly the size of sugar cubes.
- Whisk your custard base:
- Combine your eggs, milk, sugar, cinnamon, vanilla, and salt in a bowl and whisk until the mixture is smooth and the sugar starts to dissolve. This is the soul of the whole thing, so don't rush it.
- Soak your bread cubes:
- Gently toss the cubes into the egg mixture and let them sit for two to three minutes, stirring once halfway through. You want them coated but not waterlogged—they should still have some structure left.
- Toast them until crispy:
- Heat a tablespoon of butter in a nonstick skillet over medium heat, then add half your soaked cubes in a single layer. Turn them frequently for two to three minutes until all their surfaces are golden brown and crisp, then transfer to a plate and repeat with the remaining butter and bread.
- Coat in cinnamon sugar:
- Mix a quarter cup of sugar with a teaspoon of cinnamon in a small bowl, then toss all your toasted cubes through it while they're still warm. The heat helps the sugar stick.
- Serve like cereal:
- Pour them into a bowl, splash with cold milk or a drizzle of maple syrup, and eat them while they're still crispy.
Pin It There's something oddly satisfying about eating breakfast with a spoon from a cereal bowl instead of a fork. It felt like permission to be a little playful with food, and everyone at my table picked up on that energy. That's when breakfast stopped feeling like a chore and started feeling like fun.
Why Stale Bread Changes Everything
The first time I made this with fresh bread, I ended up with sweet mush—technically fine, but missing that crisp snap you're after. Then I accidentally grabbed yesterday's loaf and discovered the magic. Stale bread has less water content, so it browns instead of steams, and it holds its shape long enough to develop those crunchy exterior bits while staying tender in the center. It's one of those kitchen lessons that seems obvious once you know it, but takes actually ruining a batch to understand.
The Milk-to-Syrup Question
Some mornings I'm in the mood to pour cold milk over these cubes and let them soften slightly while I eat, savoring the sweet crunch as it fades. Other times I want them doused in warm maple syrup, the sugar crystals dissolving into something more luxurious. There's no wrong answer here—both give you completely different eating experiences. Play around and see which mood matches your morning.
Flavor Swaps and Variations
Once you nail the basic version, this is a recipe that rewards experimentation. Add a pinch of nutmeg or cardamom to the egg mixture for something more spiced, or swap the cinnamon sugar coating for a mix of brown sugar and a tiny bit of sea salt for something richer. I've even made it with challah instead of brioche when I had leftovers, and the texture was equally stunning.
- Try a pinch of nutmeg or ground cardamom in the egg mixture for deeper warmth.
- Brown sugar and fleur de sel make a sophisticated coating alternative.
- Challah, Japanese milk bread, or even thick-cut Texas toast all work beautifully.
Pin It This recipe exists because breakfast doesn't always have to feel like a production, and sometimes the best meals are the ones that make people smile before they even take a bite. Make this whenever you need a little joy in the morning.
Recipe FAQs
- → What type of bread works best?
Brioche or white sandwich bread is ideal, especially stale slices that hold their shape when soaked.
- → Can I use dairy-free alternatives?
Yes, substitute whole milk and unsalted butter with your preferred dairy-free options for a dairy-free version.
- → How do I achieve a crispy texture?
Cook bite-sized bread cubes in melted butter over medium heat, turning frequently until all sides are golden and crisp.
- → What can I serve with these bites?
They are great with a splash of milk or drizzled with maple syrup for added flavor and moisture.
- → Can I add extra spices?
A pinch of nutmeg added to the egg mixture enhances flavor wonderfully without overpowering the cinnamon and vanilla.