Cinnamon Roll French Toast Bites (Printable)
Soft brioche bites soaked in cinnamon egg mixture, pan-fried until golden, then coated in cinnamon sugar and drizzled with vanilla glaze.
# What You'll 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 Steps:
01 - Whisk together eggs, milk, sugar, vanilla, cinnamon, and salt in a medium bowl until completely combined.
02 - Add bread cubes to the egg mixture and toss gently to coat evenly. Allow to soak for 2–3 minutes so bread absorbs the liquid.
03 - Mix 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl until uniformly blended.
04 - Melt 1 tablespoon butter in a large nonstick skillet over medium heat, swirling to coat the bottom.
05 - Using a slotted spoon, transfer soaked bread cubes to the skillet in a single layer. Cook for 2–3 minutes per side, turning until all sides are golden brown and crisp. Repeat with remaining butter and bread cubes as needed.
06 - Immediately toss the hot cooked bites in the cinnamon sugar mixture, ensuring even coverage on all sides.
07 - Whisk powdered sugar, milk, and vanilla in a small bowl until completely smooth and no lumps remain.
08 - Drizzle glaze generously over warm French toast bites. Serve immediately while still hot.
# Expert Tips:
01 -
- Theyre like tiny cinnamon rolls but without the hours of rising dough or yeast anxiety
- The crispy edges and soft centers create this perfect texture that makes you reach for just one more bite every single time
02 -
- Overcrowding the pan causes the bites to steam instead of fry, leaving you with soggy centers instead of crispy edges
- The sugar coating only sticks properly when the bites are straight from the pan, so have that mixture ready before you start cooking
03 -
- Use day old brioche if you can find it. The slightly staled bread absorbs custard better without collapsing.
- Keep a paper towel lined plate nearby for the first batch. This helps absorb any excess butter so the cinnamon sugar coats evenly.