Cinnamon Roll French Toast Bites (Printable)

Soft, golden bites soaked in cinnamon vanilla custard, pan-fried to perfection and coated in sweet cinnamon sugar with vanilla glaze.

# 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 thoroughly combined.
02 - Add bread cubes to the egg mixture and toss gently to coat evenly. Allow to soak for 2–3 minutes to absorb liquid.
03 - Combine 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl, mixing until uniform.
04 - Melt 1 tablespoon butter in a large nonstick skillet over medium heat, coating the surface 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. Repeat with remaining butter and bread cubes as needed.
06 - Immediately toss the warm cooked bites in the cinnamon sugar mixture, ensuring even coating on all sides.
07 - Whisk powdered sugar, milk, and vanilla in a small bowl until smooth and drizzle-ready.
08 - Drizzle glaze over warm French toast bites and serve immediately while hot.

# Expert Advice:

01 -
  • Takes everything you love about cinnamon rolls and transforms it into bite sized magic you can eat with your hands
  • The eggy custard soaks into the bread creating these impossibly tender centers while the outside gets golden and crisp
  • That moment when hot hits cold glaze and everything turns into pure breakfast magic
02 -
  • Do not oversoak the bread or it will fall apart in the pan. Two to three minutes is perfect, anything longer and you are basically making sweet scrambled eggs.
  • Work in batches and resist the urge to cram all the bread in at once. Give each piece room to breathe and get crispy on all sides.
  • The cinnamon sugar coating only sticks when the bites are hot from the pan. If you wait too long, the sugar just falls off.
03 -
  • Use kitchen scissors to cut the bread into perfect cubes without squishing the slices
  • Keep the cooked bites warm in a 200 degree F oven while you finish the remaining batches

Go back