Cinnamon Roll French Toast Bites (Printable)
Soft, pillowy bites coated in sweet cinnamon sugar and vanilla glaze—a beloved morning classic reimagined into bite-sized perfection.
# 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 fully combined and smooth.
02 - Add bread cubes to the egg mixture, tossing gently to coat evenly. Allow to soak for 2-3 minutes to absorb the liquid.
03 - Combine 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl, stirring until thoroughly mixed.
04 - Melt 1 tablespoon butter in a large nonstick skillet over medium heat, swirling to coat the bottom evenly.
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 crispy. Repeat with remaining butter and bread cubes as needed.
06 - Immediately transfer hot 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 generously over warm cinnamon sugar-coated French toast bites and serve immediately.
# Expert Advice:
01 -
- The exterior achieves that irresistible crunch while staying impossibly soft inside, like tiny clouds of breakfast heaven
- Each bite delivers the warm comfort of French toast with the nostalgic spice of cinnamon rolls in one finger food
02 -
- Do not oversoak the bread or your bites will collapse in the pan instead of puffing up nicely
- Work in batches and resist crowding the skillet, or the temperature will drop and you will end up with soggy, unevenly cooked cubes
03 -
- Keep cooked bites warm in a 200 degree oven on a wire rack while you finish the remaining batches
- The glaze thickens as it sits, so add another teaspoon of milk if needed before serving