Crispy Mini French Toast Bites (Printable)

Golden mini French toast bites served crispy and perfect for dipping or enjoying with milk.

# What You Need:

→ Bread

01 - 6 slices brioche or white sandwich bread

→ Egg Mixture

02 - 2 large eggs
03 - 1/2 cup whole milk
04 - 1 tablespoon granulated sugar
05 - 1/2 teaspoon ground cinnamon
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of salt

→ For Cooking

08 - 2 tablespoons unsalted butter

→ Topping

09 - 1/4 cup granulated sugar
10 - 1 teaspoon ground cinnamon

→ To Serve (optional)

11 - Maple syrup
12 - Milk

# Steps:

01 - Cut bread slices into 1/2-inch cubes to form bite-sized pieces.
02 - Whisk eggs, milk, granulated sugar, cinnamon, vanilla extract, and salt in a bowl until smooth.
03 - Add bread cubes to the egg mixture and toss gently to coat evenly. Let sit for 2 to 3 minutes.
04 - Heat 1 tablespoon butter in a nonstick skillet over medium heat. Arrange half of the soaked bread cubes in a single layer and cook, turning frequently, until golden brown and crisp on all sides, about 2 to 3 minutes. Remove and set aside.
05 - Add remaining butter and repeat the cooking process with the rest of the soaked bread cubes until golden and crispy.
06 - Mix granulated sugar and ground cinnamon in a small bowl.
07 - Toss the cooked mini French toast cubes in the cinnamon sugar mixture until evenly coated.
08 - Serve warm in a bowl as cereal, optionally with milk or maple syrup.

# Expert Advice:

01 -
  • It's nostalgic comfort food that doesn't demand you stand over the stove for thirty minutes.
  • The cubes get genuinely crispy instead of soggy, so they hold up beautifully against milk or syrup.
  • Kids actually want to eat it, and you get to feel like a clever parent.
02 -
  • Stale bread is genuinely better here—fresh bread turns mushy the moment it hits the egg mixture, while day-old bread holds firm and soaks up just enough custard to stay tender inside.
  • Don't skip the frequent turning while cooking; those cubes need all their sides kissed by the butter to get truly crispy, not just golden.
03 -
  • Make a double batch and freeze the uncoated cubes in an airtight container—you can reheat them in a low oven and coat them fresh whenever you want.
  • If you're dairy-free, the swap is straightforward: use any plant-based milk and butter, and everything works identically.
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