Description
These delightful Cinnamon French Toast Bites transform ordinary bread into bite-sized morsels of breakfast heaven, coated in cinnamon sugar and perfect for dipping in maple syrup.
Ingredients
Units
Scale
- 4 thick slices of slightly stale white bread (1″/2.5cm thick)
- 2 large eggs (or 3 small eggs)
- 1/4 cup milk
- Pinch of salt
- 1/4 cup white sugar
- 1/2 tsp cinnamon powder
- 3 tbsp butter, separated
- Maple syrup to serve
Instructions
- Prepare the Bread – Cut the crust off the bread slices, then cut each piece into 9 equal cubes. Using slightly stale bread helps maintain the cube shape and prevents the bread from becoming soggy when dipped in the egg mixture.
- Make the Egg Mixture – Whisk the eggs, milk, and salt together in a medium bowl until well combined. This mixture will add richness and flavor to the bread cubes when they’re cooked.
- Prepare Cinnamon Sugar – Combine the white sugar and cinnamon powder in a shallow bowl. Mix well to ensure the cinnamon is evenly distributed throughout the sugar for a consistent coating.
- Melt the Butter – Melt 1 1/2 tablespoons of butter in a fry pan over medium-high heat. Be careful not to let the butter brown as this can impart a bitter taste to your French toast bites.
- Cook First Batch – Quickly toss half the bread cubes in the egg mixture and use your hands to shake off any excess. Place the coated bread cubes in the fry pan and use a wooden spoon to “sauté” them until they’re browned on all sides, which should take about 2 to 3 minutes.
- Coat in Cinnamon Sugar – Remove the cooked bread cubes directly from the fry pan into the cinnamon sugar mixture. Toss to coat them evenly, then transfer to a serving plate.
- Repeat Process – Repeat steps 5 and 6 with the remaining bread cubes, adding the remaining butter to the pan as needed for the second batch.
- Serve and Enjoy – Serve immediately while still warm, with maple syrup for dipping. The contrast between the warm, crispy exterior and soft interior makes these bites irresistible.
Notes
- Using slightly stale bread is recommended as it absorbs less egg mixture, preventing soggy centers and helping maintain the cube shape.
- This recipe works with various bread types including sourdough and baguettes, though breads with grains may alter the texture and taste.
- The recipe serves about 3 people, or 4 people with smaller appetites.
- These bites are best enjoyed immediately after cooking while they’re still warm and crispy.
Nutrition
- Serving Size: 1/3 recipe
- Calories: 320
- Sugar: 17g
- Sodium: 330mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 145mg
