Save My daughter came home from school one afternoon asking why cereal had to be boring—why couldn't breakfast be crispy and golden like the French toast I'd made the weekend before? That question stuck with me while I was doing dishes, and by evening I was cutting bread into cubes, wondering if I could turn that morning indulgence into something fun enough to eat by the spoonful. The first batch came out a little too soft, but the second attempt, with the butter hot and the timing just right, emerged from the skillet sounding like tiny edible pebbles hitting the pan. She poured milk over them without hesitation.
I remember standing in my kitchen on a rainy Saturday, listening to the sizzle of bread cubes hitting hot butter while my niece sat at the counter swinging her legs, waiting. When I tossed the first batch in cinnamon sugar and set a bowl in front of her with cold milk poured over, her face lit up in a way that made me realize this wasn't just breakfast—it was the kind of moment that gets remembered.
Ingredients
- Brioche or white sandwich bread: Six slices, cut into cubes—this bread has just enough structure to soak up the egg mixture without falling apart, and the slight sweetness adds richness without needing extra sugar.
- Eggs: Two large ones, the foundation of everything; they bind the milk and spices into a custardy coating that crisps beautifully when it hits the pan.
- Whole milk: Half a cup keeps the mixture creamy and prevents the bread from drying out while it soaks.
- Granulated sugar: One tablespoon in the egg mixture, plus a quarter cup mixed with cinnamon for coating—the double dose of sweetness is what makes this feel like a treat.
- Ground cinnamon: One and a half teaspoons total, split between the egg bath and the topping; this spice is the backbone of the whole flavor.
- Pure vanilla extract: Half a teaspoon adds a subtle warmth that makes people ask what the secret ingredient is.
- Salt: Just a pinch, but it rounds out the sweetness and makes every flavor pop.
- Unsalted butter: Two tablespoons for cooking, divided between two batches; you need this much to get that golden, crispy exterior.
- Maple syrup and milk for serving: Optional, but the milk turns this into an actual breakfast cereal experience, while syrup drizzled over makes it feel a little fancier.
Instructions
- Cut the bread into bite-sized pieces:
- Slice your brioche into half-inch cubes—not too small or they'll disappear into the milk, not too big or they won't get crispy all the way through. I use a serrated knife and just let the bread guide me; it takes about three minutes and feels almost meditative.
- Make the custard mixture:
- Whisk together the eggs, milk, sugar, cinnamon, vanilla, and salt in a bowl until everything is smooth and golden. This is where the magic starts—you should smell cinnamon and vanilla right away, and you'll know you're on the right track.
- Soak the bread:
- Toss your bread cubes into the egg mixture and stir gently so each piece gets coated. Wait for two to three minutes; the bread will start to feel softer as it drinks in the custard, but it should still hold its shape.
- Cook in batches:
- Melt a tablespoon of butter in a nonstick skillet over medium heat until it foams and smells nutty. Add half the soaked bread in a single layer, and let it sit for a moment before you start turning the pieces—this gives them a chance to brown. Stir frequently for two to three minutes, until all the sides are golden and crispy, then pull them out onto a plate and repeat with the remaining butter and bread.
- Make the topping:
- Mix the quarter cup of sugar with the remaining teaspoon of cinnamon in a small bowl. This is your finishing touch, the thing that makes it taste like breakfast candy.
- Coat and serve:
- While the bread is still warm, toss it in the cinnamon sugar until every piece is coated. Pour it into a bowl, add a splash of milk if you want the full cereal experience, or drizzle with maple syrup, and eat it while it's still crispy.
Pin it There's something about serving this in a real bowl with cold milk that transforms it from a breakfast dish into an experience—my family eats it silently, focused entirely on the spoon and the crunch, and that tells you everything you need to know about whether it works.
Why This Works as Cereal
Regular French toast is delicious but messy, and you have to eat it right away or it gets soggy. These cubes stay crispy longer because they're smaller and have more surface area, so the outside shell holds up better when milk is poured over. The cinnamon sugar coating adds texture and sweetness in a way that makes each bite feel intentional instead of like you're just soaking bread.
Room for Variation
Once you've made this once, you'll start seeing endless possibilities. Add nutmeg or cardamom to the egg mixture for a spiced version, swap the milk for cream if you want it richer, or use brown sugar instead of white for a deeper molasses note. Some mornings I've drizzled honey instead of syrup, other times I've sprinkled a tiny bit of sea salt on top right after the cinnamon sugar to play with sweet and salty. The base stays the same, but the variations are yours to discover.
Making It Your Own
The best breakfast is one that makes you feel like you're treating yourself, and this recipe hits that note every time. It's simple enough to make on a weekday morning but feels special enough for weekend breakfast with people you love.
- If you're dairy-free, plant-based milk and butter substitutes work beautifully here without changing the texture or taste.
- You can prep the bread cubes and egg mixture the night before, then just cook everything fresh in the morning for that crispy texture.
- Make a double batch and store the cooked cubes in an airtight container for up to three days—reheat them in a dry skillet for one minute to restore the crunch.
Pin it This recipe has become one of those small kitchen discoveries that turns ordinary mornings into something a little more intentional. Make it once and you'll understand why everyone asks for it again.
Frequently Asked Questions
- → What type of bread works best for these bites?
Brioche or white sandwich bread works well, especially slightly stale bread which holds its shape during soaking and cooking.
- → Can I make these bites dairy-free?
Yes, substituting with dairy-free milk and butter alternatives will maintain the flavor and texture.
- → How long should I soak the bread cubes in the mixture?
Soak the bread cubes for about 2 to 3 minutes to ensure they absorb the flavors without becoming too soggy.
- → What's the best way to achieve a crispy texture?
Cook the soaked bread cubes in a nonstick skillet with butter over medium heat, turning frequently until all sides turn golden and crisp.
- → What toppings complement these golden bites?
Cinnamon sugar coating is classic, but serving with maple syrup or a splash of milk enhances the flavor and texture.