Save Last Sunday morning, my teenager stumbled into the kitchen looking for something fun to eat, and I ended up turning stale brioche into bite-sized French toast cubes that vanished faster than I could cook them. The whole house smelled like cinnamon and butter, and suddenly breakfast felt like an event instead of a routine.
I made a double batch for a sleepover last month, and four middle schoolers stood around the stove waiting for each batch to finish, burning their fingers on hot cubes because they could not wait another second. Now they request it every time they stay over.
Ingredients
- 6 slices brioche or white sandwich bread: Stale bread works beautifully here because it holds its shape when soaked in the egg mixture, so plan ahead or cube and dry the bread for an hour
- 2 large eggs: Room temperature eggs whisk into a smoother, more cohesive coating that clings evenly to every bread cube
- 1/2 cup whole milk: Creates the classic French toast custard base, though any milk you keep in the fridge will work just fine
- 1 tbsp granulated sugar: Adds subtle sweetness to the egg coating without making the finished dish cloying or dessert-like
- 1/2 tsp ground cinnamon: Warm spice that infuses the bread cubes with that classic breakfast flavor we all crave
- 1/2 tsp pure vanilla extract: Do not skip this because vanilla is what makes French toast taste like French toast instead of just eggy bread
- Pinch of salt: A tiny amount wakes up all the other flavors and keeps the sweetness from falling flat
- 2 tbsp unsalted butter: Butter creates that golden, crispy exterior we are all after, so use the real thing here for best results
- 1/4 cup granulated sugar: This coating sugar is what gives the cereal its addictive crunch and final layer of sweetness
- 1 tsp ground cinnamon: The extra cinnamon in the coating creates that classic churro-like finish that makes these irresistible
Instructions
- Cube the bread:
- Cut each slice into precise half-inch squares so they soak evenly and cook at the same rate
- Whisk the coating:
- Combine eggs, milk, sugar, cinnamon, vanilla, and salt until completely smooth and no streaks remain
- Coat the cubes:
- Gently tumble the bread pieces in the egg mixture until every surface is covered, then let them sit for a few minutes to absorb
- Crisp in batches:
- Cook the soaked cubes in melted butter over medium heat, turning constantly until golden on all sides
- Sugar coat them:
- Toss the warm, crispy cubes in cinnamon sugar while they are still hot so the coating sticks perfectly
Save My grandmother used to make something similar as a way to use up bread from Sunday dinner, and she called it breakfast pudding. This version feels more playful, like the cereal commercials we grew up watching but actually good.
Making It Your Own
A pinch of nutmeg in the egg mixture adds warmth that makes these feel fancy without any extra work. I have also tried almond extract instead of vanilla, and it turns the whole dish into something that tastes like a bakery treat.
Serving Ideas
Pile them into a bowl and splash cold milk over the top, watching the steam rise as the liquid hits the warm cubes. Some mornings we skip the milk entirely and eat them straight out of the pan with our fingers.
Timing Is Everything
The window between perfectly crispy and burnt is surprisingly small, so stay right by the stove and turn the cubes constantly. They go from golden brown to too dark in about thirty seconds if you look away.
- Set up your cinnamon sugar bowl before you start cooking so you can toss the hot cubes immediately
- Keep the finished batches warm in a 200 degree oven while you finish the rest
- These taste best within minutes of cooking, though they reheat surprisingly well in the toaster oven
Save Serve them warm and watch everyone reach back into the bowl for just one more handful. Thats when you know you got it right.
Recipe Help
- → What type of bread works best for these bites?
Stale brioche or white sandwich bread is ideal as it absorbs the egg mixture well and holds its shape during cooking.
- → Can I use dairy substitutes for milk and butter?
Yes, plant-based milk and butter alternatives can be used without compromising the taste and texture.
- → How do I achieve a crispy texture on the bites?
Cooking the soaked bread cubes in melted butter on medium heat and turning frequently ensures they become golden and crispy on all sides.
- → Is it possible to add extra spices for flavor?
A pinch of nutmeg added to the egg mixture enhances the warm spice profile beautifully.
- → What are good serving suggestions?
Serve the crispy bites warm in a bowl with milk or drizzle with maple syrup for added sweetness and moisture.