Cinnamon Roll French Toast Bites (Printable Version)

Soft, golden bites soaked in cinnamon vanilla custard, pan-fried to perfection, coated in cinnamon sugar, and drizzled with sweet vanilla glaze.

# What You Need:

→ Bread

01 - 8 slices brioche or challah bread, crusts removed and 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

# How To Make:

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 to absorb the liquid.
03 - Combine 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl, mixing until evenly blended.
04 - Melt 1 tablespoon butter in a large nonstick skillet over medium heat, ensuring the surface is evenly coated.
05 - Transfer soaked bread cubes to the skillet using a slotted spoon, arranging in a single layer. Cook for 2–3 minutes per side, turning until all sides are golden brown. Repeat with remaining butter and bread cubes as needed.
06 - Immediately toss the hot cooked bites in the cinnamon sugar mixture while still warm, ensuring even coating on all sides.
07 - Whisk powdered sugar, milk, and vanilla in a small bowl until completely smooth and lump-free.
08 - Drizzle the prepared glaze over warm French toast bites and serve immediately while hot.

# Expert Advice:

01 -
  • They turn the indulgent flavors of cinnamon rolls into something you can eat with your fingers while standing in the kitchen doorway
  • The way the caramelized exterior crunches against the soft custardy center is practically addictive
  • Perfect for feeding a crowd because everyone can grab what they want without waiting for a sit-down meal
02 -
  • Soaking the bread too long turns these into mush instead of crisp, tender bites
  • Crowding the skillet steams the cubes instead of frying them, so work in batches
  • The sugar coating only sticks properly when the bites are piping hot from the pan
03 -
  • Use a slotted spoon to transfer soaked bread to the skillet so excess liquid drips off
  • Let the cooked bites drain briefly on paper towels before tossing in cinnamon sugar

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