Cinnamon Roll French Toast Bites

The kitchen still smells like vanilla and warm cinnamon when I think about the morning my sister stumbled in half-awake, spotted these on the counter, and literally whispered oh no you did not. We ended up eating standing up, fingers sticky with glaze, while the coffee was still brewing.

I make these when I want breakfast to feel like a celebration but also need to actually sit down with my coffee instead of babysitting dough rising for two hours. They have become the thing my friends actually request when they sleep over.

Ingredients

• 8 slices brioche or challah bread: Brioche gives you that buttery richness that makes these feel special while challah offers a slightly sweeter crumb. Either way, let the bread sit out overnight so it dries out a bit and absorbs the custard better.
• 3 large eggs: Room temperature eggs whisk into a silkier custard and coat each cube more evenly.
• 1 cup whole milk: Full fat milk creates that luxurious French texture we are after. Skim milk makes the bread sad and watery.
• 2 tablespoons granulated sugar: Just enough sweetness to balance the eggy base without making these taste like dessert for breakfast.
• 1 teaspoon vanilla extract: Use the good stuff here. Cheap vanilla tastes like nothing and real vanilla makes everything taste like home.
• 1 teaspoon ground cinnamon: The backbone of the whole operation. Freshly ground cinnamon hits different than the stuff that has been living in your pantry since 2019.
• Pinch of salt: Seriously, do not skip this. It makes all the sugar and vanilla actually taste like themselves.
• 1/4 cup granulated sugar plus 1 teaspoon ground cinnamon: This coating situation creates that crunch you love on the outside of a cinnamon roll.
• 1/2 cup powdered sugar: Sift it first or you will get lumps in your glaze and spend five minutes trying to mash them out with a fork.
• 2 tablespoons milk: Start with one tablespoon and add more until your glaze reaches pourable consistency.
• 1/4 teaspoon vanilla extract: Vanilla in the glaze rounds out the whole flavor profile.
• 2 tablespoons unsalted butter: Butter these babies in batches. Crowding the pan steams the bread instead of frying it and nobody wants sad soggy bites.

Instructions

Whisk together the custard base:

In a medium bowl, combine the eggs, milk, sugar, vanilla, cinnamon, and salt. Whisk until completely combined and slightly frothy.

Coat the bread cubes:

Add the bread cubes and fold gently. Let them soak for 2 to 3 minutes, turning once halfway through so every piece gets equally cozy with the custard.

Mix the cinnamon sugar:

In a small bowl, stir together the 1/4 cup sugar and 1 teaspoon cinnamon until uniformly combined.

Heat the skillet:

Melt 1 tablespoon butter in a large nonstick skillet over medium heat. You want the butter to foam and smell nutty before adding any bread.

Cook the first batch:

Using a slotted spoon, transfer soaked bread cubes to the hot skillet. Arrange them in a single layer without touching. Cook for 2 to 3 minutes per side, turning until all sides are golden brown and crisp.

Coat in cinnamon sugar:

Immediately transfer the cooked bites into the cinnamon sugar mixture. Toss gently while still hot so the sugar adheres and forms a slight crust.

Make the glaze:

Whisk powdered sugar, milk, and vanilla in a small bowl until smooth and pourable. Add more milk a teaspoon at a time if needed.

Finish and serve:

Arrange the coated bites on a platter and drizzle with glaze while still warm. The glaze should melt into all the nooks and crannies.

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Last winter I made these for a birthday breakfast and the birthday girl literally paused mid bite to ask if I was hiding a bakery staff in my pantry. Sometimes food just hits different when it is bite sized and meant to be eaten standing up while talking with your mouth full.

Make Ahead Magic

You can cut the bread and prep the egg mixture the night before. Keep everything separate in the fridge and toss them together in the morning. The bread actually benefits from drying out overnight.

Serving Ideas

These are perfect alongside scrambled eggs or crispy bacon if you want something savory to cut through all that sweet. Fresh berries also add a nice bright contrast.

Glaze Variations

Swap vanilla extract for maple extract in the glaze for that diner style flavor. You can also add a pinch of cinnamon to the glaze for extra spice.

• Add a tablespoon of cream cheese to the glaze for tanginess
• Try brown sugar instead of white in the coating for deeper caramel notes
• A splash of bourbon in the glaze never hurt anybody

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The first time I made these I forgot the glaze and they were still perfect, but that glaze is what pushes them over the edge from really good to I need this in my life immediately.

Recipe FAQs

→ What type of bread works best for these bites?

Brioche or challah are ideal because their soft, absorbent texture soaks up the custard beautifully while holding shape during cooking. Soft white bread makes a good substitute if needed.

→ Can I prepare these ahead of time?

For best results, prepare and cook them fresh. However, you can cut the bread and mix the egg mixture the night before. Keep them refrigerated separately and combine just before cooking.

→ How do I prevent the bites from becoming soggy?

Don't oversoak the bread—2–3 minutes in the custard is plenty. Use a slotted spoon to transfer them to the skillet, which removes excess liquid. Cook them immediately after soaking.

→ Can I bake these instead of frying?

Yes! 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 slightly softer than pan-fried.

→ What toppings work well beyond the glaze?

Chopped pecans or walnuts add great crunch. Fresh berries, warm maple syrup, whipped cream, or even a sprinkle of powdered sugar all complement the cinnamon flavors beautifully.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5–7 minutes to restore crispiness. The glaze is best added fresh after reheating.