Crispy Golden Mini Toast Bites (Printable)

Golden mini toast bites cooked crisp and dusted with cinnamon sugar for a flavorful breakfast treat.

# What you'll need:

→ Bread

01 - 6 slices brioche or white sandwich bread

→ Egg Mixture

02 - 2 large eggs
03 - 1/2 cup whole milk
04 - 1 tablespoon granulated sugar
05 - 1/2 teaspoon ground cinnamon
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of salt

→ For Cooking

08 - 2 tablespoons unsalted butter

→ Topping

09 - 1/4 cup granulated sugar
10 - 1 teaspoon ground cinnamon

→ To Serve (optional)

11 - Maple syrup
12 - Milk

# How to make it:

01 - Cut the bread slices into 1/2-inch cubes to create bite-sized pieces.
02 - In a medium bowl, whisk together eggs, whole milk, granulated sugar, ground cinnamon, vanilla extract, and salt until thoroughly combined.
03 - Add bread cubes to the egg mixture and toss gently to coat all surfaces. Let the cubes soak for 2 to 3 minutes to absorb the flavors.
04 - Heat 1 tablespoon unsalted butter in a large nonstick skillet over medium heat. Arrange half of the soaked bread cubes in a single layer. Cook for 2 to 3 minutes, turning frequently, until all sides are golden brown and crisp. Remove from skillet and set aside.
05 - Repeat the process with remaining butter and soaked bread cubes until all pieces are cooked and crisp.
06 - Combine granulated sugar and ground cinnamon in a small bowl.
07 - Toss the cooked mini French toast cubes in the cinnamon sugar mixture until evenly coated.
08 - Serve warm in a bowl as cereal, optionally adding a splash of milk or a drizzle of maple syrup.

# Expert suggestions:

01 -
  • Golden, crispy cubes that get even better when milk hits them, creating this unexpected sogginess that shouldn't work but absolutely does.
  • It takes fifteen minutes from kitchen to bowl, so you can actually pull this off on a school day without losing your mind.
  • Everyone at the table gets excited about breakfast, which is honestly worth its weight in gold.
02 -
  • Stale bread is actually your secret weapon here because it holds together better and gets crispier than fresh bread ever could.
  • Medium heat is non-negotiable, too high and the outside burns while the inside stays custardy, too low and you end up with sad, soggy bread that never crisps up.
03 -
  • If you're making this for a crowd, you can soak all the bread at once and cook it in batches while keeping finished batches warm in a low oven.
  • Unsalted butter lets you control the salt level, but if all you have is salted, just reduce the pinch of salt in the egg mixture slightly.
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