Cinnamon Roll French Toast Bites (Printable)
Soft, pillowy bites with cinnamon roll flavor, golden brown and coated in sweet glaze. Perfect breakfast or brunch treat.
# What You'll Need:
→ Bread
01 - 8 slices brioche or challah bread, crusts removed, 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
# Directions:
01 - Whisk together eggs, milk, sugar, vanilla, cinnamon, and salt in a medium bowl until fully combined and smooth.
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 - Combine 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl, mixing thoroughly until uniform.
04 - Melt 1 tablespoon butter in a large nonstick skillet over medium heat, swirling to coat the bottom evenly.
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 frequently until all sides are golden brown and crispy. Cook remaining batches with additional butter as needed.
06 - Immediately transfer cooked bites to the cinnamon sugar mixture and toss to coat thoroughly while still warm.
07 - Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and drizzle-consistency.
08 - Drizzle glaze over warm French toast bites and serve immediately for best texture and flavor.
# Expert Tips:
01 -
- They capture everything magical about cinnamon rolls in about 20 minutes flat
- The exterior gets perfectly crisp while the inside stays soft and custard like
- You can customize them with nuts, different glazes, or even skip the coating for classic French toast vibes
02 -
- Don't skip the slotted spoon step or you'll end up with soggy bites that steam instead of fry
- The coating only sticks when the bites are fresh from the pan, so work quickly and don't let them cool first
03 -
- Use day old brioche for the best texture, it absorbs the custard without becoming mushy
- A cast iron skillet creates an even better crust than nonstick if you have one