Crispy Mini Toast Bites (Print)

Crispy, golden mini toast bites coated in cinnamon sugar, ideal for a fun breakfast treat.

# Ingredients:

→ Bread

01 - 6 slices brioche or white sandwich bread

→ Egg Mixture

02 - 2 large eggs
03 - 120 ml whole milk
04 - 12 grams 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 - 50 grams granulated sugar
10 - 1 teaspoon ground cinnamon

→ To Serve (optional)

11 - Maple syrup
12 - Milk

# Instructions:

01 - Cut the bread slices into 1/2-inch cubes to create bite-sized pieces.
02 - In a medium bowl, whisk together eggs, milk, 1 tablespoon sugar, cinnamon, vanilla extract, and salt until well combined.
03 - Add the bread cubes to the egg mixture and toss gently to coat evenly. Allow to soak for 2 to 3 minutes.
04 - Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Arrange half of the soaked bread cubes in a single layer and cook, turning frequently, until all sides are golden and crisp, about 2 to 3 minutes. Remove and set aside.
05 - Repeat the cooking process with remaining butter and bread cubes until crisp and golden on all sides.
06 - In a small bowl, combine granulated sugar and ground cinnamon.
07 - Toss the cooked mini French toast cubes in the cinnamon sugar mixture to coat evenly.
08 - Serve warm in a bowl as cereal, with milk or maple syrup if desired.

# Pro Tips:

01 -
  • Every single cube gets crispy on all sides instead of just the exterior, so you get maximum crunch in every bite.
  • It genuinely tastes like dessert for breakfast, and nobody will judge you for that.
  • The whole thing takes less than 30 minutes from impulse to bowl, making it perfect for those mornings when you want something special without the stress.
02 -
  • Stale bread is actually better than fresh bread here—fresh bread gets soggy no matter what, but day-old bread has already lost some moisture and holds up to both soaking and cooking.
  • The butter needs to be hot enough that cubes sizzle immediately when they hit the pan, but not so hot that they burn before the inside cooks through—medium heat is genuinely the right choice.
  • Don't skip the two-stage sugar approach; cinnamon in the custard and cinnamon sugar on top creates a more nuanced sweetness than just doing it one way.
03 -
  • The single layer rule is non-negotiable—overcrowding the pan drops the temperature and you end up with pale, soft cubes instead of crispy ones.
  • Butter matters here because it browns and creates those deep, toasted notes you can taste in every bite; oil just cooks without that flavor element.
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