Cinnamon Roll French Toast Bites

The smell of cinnamon hitting warm butter is one of those kitchen moments that makes everyone gravitate toward the stove. I stumbled on this idea when I had leftover brioche from a dinner party and no desire to make another full loaf of cinnamon rolls from scratch. These bites disappeared faster than anything I've ever made, with my husband actually leaning over the stove picking at them before I could even get the glaze ready.

Last Sunday I made these for brunch while half the table was still waking up with coffee. By the time I brought the platter out, the glaze was barely set and people were already reaching in with their fingers. There's something about finger food breakfast that feels indulgent and playful, like being a kid again but with better ingredients.

Ingredients

• 8 slices brioche or challah bread: These enriched breads absorb the egg mixture beautifully without falling apart. Remove the crusts and cut into 1 inch cubes for uniform cooking.
• 3 large eggs: Room temperature eggs whisk into the milk mixture more smoothly and create a better custard coating.
• 1 cup whole milk: The extra fat content helps the bread stay tender inside while developing that golden crust outside.
• 2 tablespoons granulated sugar: This subtle sweetness balances the cinnamon coating without making the bites themselves cloying.
• 1 teaspoon vanilla extract: Use real vanilla here. The difference in depth of flavor is worth every penny.
• 1 teaspoon ground cinnamon: Freshly ground if possible. Old cinnamon loses its punch and you want these bites to sing.
• Pinch of salt: Just enough to wake up all the flavors and prevent the bites from tasting flat.
• 1/4 cup granulated sugar plus 1 teaspoon cinnamon: This coating creates that snickerdoodle like crunch that makes these irresistible.
• 1/2 cup powdered sugar: Sift it first to avoid lumps in your glaze. No one wants a chunky drizzle.
• 2 tablespoons milk: Start with less and add more as needed to reach your desired glaze consistency.
• 1/4 teaspoon vanilla extract: A little extra vanilla in the glaze ties everything together beautifully.
• 2 tablespoons unsalted butter: Unsalted lets you control the salt level. Divide this in half for two batches.

Instructions

Whisk together the custard mixture:

In a medium bowl, combine eggs, milk, sugar, vanilla, cinnamon, and salt. Whisk until the mixture is completely smooth and no streaks of egg white remain.

Coat the bread cubes:

Add the bread cubes to the egg mixture and fold gently until every piece is soaked. Let them sit for 2 to 3 minutes so they absorb the liquid without becoming mushy.

Prepare the cinnamon sugar coating:

In a small bowl, mix the 1/4 cup sugar and 1 teaspoon cinnamon until evenly combined. Spread this mixture on a plate or shallow dish for easy coating later.

Heat your skillet:

Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Watch for the butter to foam and subside, that's when you know it's ready.

Cook the first batch:

Use a slotted spoon to lift bread cubes from the custard, letting excess drip off. Arrange in a single layer and cook for 2 to 3 minutes per side, turning until golden brown on all sides.

Repeat with remaining bread:

Add the remaining tablespoon of butter and cook the rest of the soaked cubes. Keep the first batch warm in a 200°F oven if you want everything hot at once.

Coat in cinnamon sugar:

While the bites are still hot, immediately toss them in the cinnamon sugar mixture. The heat helps the sugar adhere and creates that crispy coating.

Make the glaze:

Whisk powdered sugar, milk, and vanilla in a small bowl until smooth. The consistency should be thick enough to leave trails but thin enough to drizzle easily.

Finish and serve:

Arrange the coated bites on a platter and drizzle with the glaze. Serve immediately while the exterior is still crisp and the inside is warm and tender.

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These have become my go to when I want to make something special but don't have the patience for overnight proofing or elaborate rolling techniques. My niece calls them breakfast donuts and honestly, she's not wrong. There's something about eating breakfast with your hands that makes everything taste better.

Getting The Texture Right

The magic happens in that brief soak time. Too short and the centers stay dry and bread like, too long and they fall apart in the pan. Two to three minutes is the sweet spot where the bread has absorbed enough custard to become creamy inside but still holds its shape during cooking.

Batch Cooking Secrets

Resist the urge to crowd the pan. When you pile too many cubes in at once, they steam each other and you lose that golden crust on all sides. I usually cook in three batches, keeping the finished ones warm in the oven while I work through the rest.

Make Ahead Magic

You can cut the bread cubes the night before and store them in an airtight container. The egg mixture can also be whisked together ahead and kept covered in the refrigerator. Just give it a quick whisk in the morning before soaking the bread, as the cinnamon may settle to the bottom.

• Set up your cinnamon sugar coating before you start cooking so you can toss the bites immediately
• If the glaze thickens while you're cooking, add another teaspoon of milk to loosen it back up
• These reheat surprisingly well in a 350°F oven for 5 minutes if you somehow have leftovers

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Watch how quickly these disappear at your next brunch. The combination of warm cinnamon, crunchy sugar coating, and creamy glaze is absolutely addictive.

Recipe FAQs

→ What type of bread works best for these bites?

Brioche or challah bread works exceptionally well due to their soft, absorbent texture. The bread needs to soak up the egg mixture while maintaining structure during cooking. Remove crusts and cut into uniform 1-inch cubes for even cooking.

→ Can I prepare these ahead of time?

These bites taste best when served immediately after cooking while still warm and crispy. However, you can cube the bread and mix the egg mixture the night before. Combine them just before cooking to prevent the bread from becoming too soggy.

→ How do I prevent the bites from becoming soggy?

Use a slotted spoon to transfer soaked bread cubes to the skillet, allowing excess liquid to drain off. Don't overcrowd the pan, and cook in batches if needed. The 2-3 minute soak time is optimal—longer makes them fall apart, shorter prevents proper flavor absorption.

→ Can I bake these instead of frying?

Yes, arrange soaked cubes on a parchment-lined baking sheet and bake at 375°F for 15-20 minutes, turning halfway through. The texture will be slightly less crispy than pan-fried but still delicious. Toss in cinnamon sugar immediately after baking.

→ What toppings go well with these bites?

Beyond the vanilla glaze, try maple syrup, whipped cream, chopped pecans or walnuts for added crunch. Fresh berries like strawberries or blueberries provide a nice contrast to the rich, sweet flavors. A dusting of powdered sugar works nicely too.

→ How should I store leftovers?

Store cooled bites in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-10 minutes to restore crispiness. The microwave makes them soft, while the oven helps maintain the texture. Avoid freezing as it affects the bread's texture significantly.