Cinnamon Roll French Toast Bites (Print Version)
Soft, pillowy cinnamon-spiced French toast bites with sweet glaze coating
# 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 and toss gently to coat evenly. Allow to soak for 2–3 minutes to absorb the custard.
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 - 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 transfer cooked bites to the cinnamon sugar mixture and toss to coat evenly while still warm.
07 - Whisk powdered sugar, milk, and vanilla in a small bowl until completely smooth and drizzle-consistency.
08 - Drizzle the prepared glaze over the warm French toast bites and serve immediately.
# Expert Tips:
01 -
- Everything you adore about cinnamon rolls happens in under thirty minutes
- The cinnamon sugar coating creates this irresistible crunch that gives way to custardy soft centers
02 -
- Do not oversoak the bread or the centers will be soggy instead of custardy
- Keep the heat at medium so the outside crisps before the inside dries out
03 -
- Use a splatter screen unless you enjoy cleaning cinnamon-splattered stovetops
- Line your plate with paper towels to catch any excess butter before sugar coating