Cinnamon Roll French Toast Bites

The house was dead silent at 6 AM, just me and a stack of day-old brioche from the bakery discount rack. I was trying to recreate those hotel breakfast buffet cinnamon French toast sticks my kids obsess over, but I wanted something I could actually finish making before the morning chaos erupted.

My sister came over unexpectedly that first time I made these, and we ended up standing at the counter eating them straight from the skillet, burning our fingers and laughing about how we were basically having dessert for breakfast. Now she texts me whenever she spots brioche on sale, asking if Im making a batch.

Ingredients

• 8 slices brioche or challah bread: These enriched breads absorb the egg mixture beautifully without turning mushy, and their natural sweetness means you can scale back the sugar slightly
• 3 large eggs: Room temperature eggs whisk into a smoother, more cohesive custard that coats the bread evenly
• 1 cup whole milk: The higher fat content keeps the French toast tender and prevents it from drying out as it cooks
• 2 tablespoons granulated sugar: Just enough to balance the tanginess from the egg mixture without making it cloyingly sweet
• 1 teaspoon vanilla extract: Use pure vanilla here, the artificial stuff cant compete with all these warm spices
• 1 teaspoon ground cinnamon: This is your star flavor, so use fresh cinnamon thats still fragrant when you open the jar
• Pinch of salt: A tiny pinch makes all the other flavors pop and keeps the sweetness from becoming one note
• 1/4 cup granulated sugar + 1 teaspoon ground cinnamon: Toss the warm bites in this mixture immediately after cooking for that cinnamon roll exterior crunch
• 1/2 cup powdered sugar + 2 tablespoons milk + 1/4 teaspoon vanilla extract: Whisk this glaze right before serving, it thickens quickly and creates those perfect bakery style drips
• 2 tablespoons unsalted butter: Butter gives the best flavor, but youll need to work in batches so it doesnt burn

Instructions

Whisk up the custard:

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

Soak the bread:

Add your bread cubes to the bowl and gently fold them into the custard, letting them sit for just 2 to 3 minutes so they absorb the liquid without falling apart

Mix the coating:

Combine the 1/4 cup sugar and 1 teaspoon cinnamon in a separate small bowl, stirring until evenly blended

Get the skillet ready:

Heat 1 tablespoon of butter in a large nonstick skillet over medium heat until it foams and coats the bottom of the pan

Cook the first batch:

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

Coat while warm:

Transfer the cooked bites directly into the cinnamon sugar mixture and toss gently while theyre still hot so the coating sticks perfectly

Make the glaze:

Whisk together the powdered sugar, milk, and vanilla until completely smooth, adding more milk a drop at a time if its too thick to drizzle

Finish and serve:

Arrange the coated bites on a serving platter and drizzle the glaze back and forth over the top while everything is still warm

Save Pin

Last Christmas morning, my teenage nephew who usually just grabs a granola bar actually sat down at the table and ate three helpings, telling me between bites that this was the only thing he wanted for breakfast from now on. That is when I knew this recipe had officially become part of our family story.

Make Ahead Magic

You can cut the bread into cubes the night before and store it in an airtight container, and even whisk up the custard mixture and keep it covered in the fridge. Just give the custard a quick whisk in the morning since the cinnamon tends to settle to the bottom.

The Perfect Bread Choice

I have learned that slightly stale brioche or challah works better than fresh because it holds its shape during soaking. If you only have fresh bread, toast the cubes lightly for 5 minutes at 350 degrees before adding them to the custard.

Serving Ideas That Work

These disappear fastest when I set up a little toppings bar alongside the platter. We have done warmed maple syrup in a small pitcher, a bowl of chopped pecans, and sometimes even fresh berries when they are in season.

• Keep the glaze warm in a double boiler if youre hosting brunch
• A dusting of extra cinnamon over the finished platter looks professional
• These reheat surprisingly well at 350 degrees for 5 minutes if you have leftovers

Save Pin

There is something about standing at the stove in pajamas, the house filling with cinnamon and butter, that makes even a regular Tuesday feel like a special occasion. Hope these bring some cozy mornings to your table too.

Recipe FAQs

→ What bread works best for these bites?

Brioche or challah deliver the softest, most tender results due to their high egg content and tight crumb. Both absorb the custard beautifully while holding shape during cooking. Day-old bread works exceptionally well since it's slightly sturdier than fresh.

→ Can I make these ahead of time?

Prepare the bread cubes and egg mixture the night before, keeping them separate. Toss and soak just before cooking for the best texture. The glaze can be made ahead and stored at room temperature—just give it a quick whisk before serving.

→ Why remove the crusts from the bread?

Removing crusts ensures every bite stays tender and uniform. Crusts can become tough or chewy during frying, creating an inconsistent texture. Those trimmings make excellent bread crumbs or croutons for another dish.

→ How do I prevent the cinnamon sugar from melting off?

Toss the bites in cinnamon sugar immediately after cooking while they're hot—the sugar adheres better to warm surfaces. Let them cool slightly on a wire rack before adding the glaze so the sugar coating has time to set.

→ What toppings complement these bites?

Chopped pecans or walnuts add satisfying crunch alongside the soft interior. A drizzle of maple syrup enhances the sweetness, while fresh berries provide tart contrast. Whipped cream or a dusting of powdered sugar makes them extra decadent.

→ Can I bake these instead of frying?

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 more bread pudding-like than crisp, but still delicious. Toss in cinnamon sugar immediately after baking.