Save One Saturday morning, my nephew refused his usual cereal, crossing his arms with the determination only a five-year-old can muster. I had leftover brioche and a carton of eggs, so I thought: what if French toast became the breakfast itself? Thirty minutes later, he was dunking golden cubes into milk like they were treasure, and I realized I'd stumbled onto something special. It wasn't fancy, but it felt like the best kind of accident.
I brought this to a friend's potluck brunch where everyone assumed it was some trendy Instagram thing, but really it was just me learning that the best ideas come from being too lazy to make three separate dishes. Watching people's faces light up when they realized this was actually French toast served cereal-style made me feel like I'd cracked some kind of kitchen code.
Ingredients
- Brioche or white sandwich bread: Six slices of this soft, slightly sweet bread are essential because it absorbs the egg mixture without falling apart and gets that beautiful golden crust.
- Eggs: Two large ones provide the richness and help everything bind together into that custardy coating you're after.
- Whole milk: Half a cup keeps the mixture creamy and prevents the bread from becoming tough or dry.
- Granulated sugar and ground cinnamon: One tablespoon of sugar and half a teaspoon of cinnamon go into the egg mixture itself, building layers of flavor.
- Pure vanilla extract: Just half a teaspoon, but it whispers sweetness that makes people wonder what your secret is.
- Salt: A pinch of it brightens everything without making it taste salty.
- Unsalted butter: Two tablespoons total for cooking, which gives you control over the final flavor.
- Topping cinnamon sugar: Quarter cup sugar mixed with one teaspoon cinnamon creates that irresistible coating.
- Maple syrup and milk: Optional, but they're the finishing touch that makes this feel like breakfast instead of dessert.
Instructions
- Cut your bread into small pieces:
- Slice all six pieces into half-inch cubes using a sharp knife. Don't stress about perfect squares; they just need to be bite-sized and uniform enough to cook evenly.
- Build your custard:
- In a medium bowl, whisk together the eggs, milk, sugar, cinnamon, vanilla, and salt until the mixture is smooth and the sugar has mostly dissolved. This is your golden coating in liquid form.
- Soak the bread:
- Add your bread cubes to the bowl and gently toss them around until every surface is wet and glossy. Let them sit for two to three minutes so they can absorb the custard without turning into mush.
- Cook the first batch:
- Melt half the butter in a large nonstick skillet over medium heat and add half your soaked bread cubes in a single layer. Stir and turn them frequently for two to three minutes, watching for that deep golden-brown color and hearing that gentle sizzle that means the edges are crisping up.
- Finish the second batch:
- Add the remaining butter and bread cubes to the pan and repeat the cooking process. You'll know they're done when they're golden all over and feel a little bit crispy when you press them.
- Coat in cinnamon sugar:
- In a small bowl, mix together the sugar and cinnamon, then toss all your cooked cubes in it while they're still warm so the coating sticks.
- Serve warm:
- Pour them into bowls and add a splash of cold milk or a drizzle of maple syrup, depending on whether you want them to soften slightly or stay crispy.
Save The real magic happened when my mom tasted it and said it reminded her of breakfast at her grandmother's house, even though her grandmother never made anything like this. Sometimes food doesn't have to be traditional to feel like home. That's when I knew this wasn't just a breakfast hack; it was something worth making again and again.
The Bread Choice That Changes Everything
Brioche is the ideal bread here because it's already slightly sweet and rich, so it plays well with the cinnamon sugar coating without needing extra sugar in the egg mixture. But honestly, any white sandwich bread works if that's what you have, and day-old bread from your bread box is actually preferable to fresh loaves. The dryness helps it hold its structure when soaked and gives you that contrast between a tender interior and a crispy exterior. I learned this the hard way after using fresh bread straight from the bakery and ending up with mushy cubes that fell apart in the pan.
Timing and Temperature Matter
Medium heat is your friend here because it's hot enough to get a golden crust but not so hot that the outside burns before the inside cooks through. Too high and you'll hear them sizzle aggressively and turn dark brown in seconds; too low and they'll just sit there absorbing butter without developing any crunch. I usually test a cube first before committing the whole batch, and I keep the pan at that sweet spot where the butter foams gently and the bread makes a soft, steady sizzle. This recipe only takes about ten minutes of active cooking time, so stay present at the stove and don't wander off.
Making This Ahead and Other Variations
You can make these cubes in the morning and reheat them in a 350-degree oven for five minutes to restore some of the crispness, which is perfect for people who want to prep ahead. The cinnamon sugar coating is negotiable; I've brushed some cubes with melted chocolate or dusted them with powdered sugar instead, and both versions disappeared just as fast. If you're feeding people with dietary restrictions, dairy-free butter and milk substitutes work perfectly fine here.
- A pinch of nutmeg mixed into the egg coating adds a subtle warmth that elevates the whole dish.
- Stale bread really is the secret weapon, so don't feel bad about keeping bread around for a few days.
- The whole recipe scales up easily if you're cooking for a crowd, just work in smaller batches so everything cooks evenly.
Save This breakfast has become the thing I make when I want to turn an ordinary morning into something memorable, which really is all any recipe should do. It's proof that the best kitchen ideas come from working with what you have and being willing to play.
Cooking Guide
- → What type of bread works best for these bites?
Brioche or white sandwich bread is ideal because it soaks up the egg mixture well and crisps nicely when cooked.
- → Can I use a dairy-free alternative for milk and butter?
Yes, dairy-free milk and butter substitutes can be used to accommodate dietary preferences without sacrificing flavor.
- → How do you achieve the crispy texture on the bites?
Cooking the coated bread cubes in melted butter over medium heat until all sides are golden ensures a crisp, crunchy exterior.
- → Can I prepare this dish ahead of time?
These bites are best served fresh to maintain their crispiness, but you can refrigerate leftovers and reheat in a skillet for a few minutes.
- → What toppings complement these mini toast bites?
Maple syrup and milk are classic accompaniments, enhancing the sweetness and making them perfect for breakfast.