Cinnamon Roll French Toast Bites You’ll Crave Daily
If you love cinnamon rolls and French toast, this recipe is about to become your new breakfast obsession. These Cinnamon Roll French Toast Bites are crispy on the outside, soft and custardy inside, and coated in warm cinnamon sugar just like the best cinnamon roll swirl. They’re quick, fun to make, and perfect for brunch boards, holiday mornings, or a cozy weekday treat.
Ingredients
-
4 thick slices white bread (preferably day-old, about 1 inch / 2.5 cm thick)
-
2 large eggs (or 3 small eggs)
-
1/4 cup milk
-
Pinch of salt
-
1/4 cup granulated sugar
-
1/2 teaspoon ground cinnamon
-
3 tablespoons butter, divided
-
Maple syrup, for serving (not optional!)
Instructions
1) Prep the Bread
Trim crusts off the bread (optional but makes them more “bite-like”).
Cut each slice into 9 equal cubes. Keeping the cubes uniform helps them cook evenly.
2) Make the Egg Mixture
In a medium bowl, whisk together:
-
eggs
-
milk
-
pinch of salt
Whisk until smooth.
3) Make the Cinnamon Sugar
In a shallow bowl, mix:
-
sugar
-
cinnamon
Set aside—you’ll coat the bites while they’re hot.
4) Fry the First Batch
Heat ½ tablespoon butter in a nonstick pan over medium-high heat.
Dip half the bread cubes in the egg mixture (don’t soak too long), let extra drip off, then place in the skillet.
Cook for 2–3 minutes, tossing often until golden and crisp on all sides.
5) Coat in Cinnamon Sugar
Immediately toss the hot cubes in the cinnamon-sugar mixture until fully coated.
Transfer to a serving plate.
6) Repeat
Add another ½ tablespoon butter and repeat with remaining cubes.
7) Serve with Maple Syrup
Serve warm with a generous drizzle or side of maple syrup for dipping.
Notes
✅ Use day-old bread (it absorbs the custard without turning soggy)
✅ Don’t oversoak the cubes—a quick toss is enough
✅ Nonstick skillet is best for even browning and easy flipping
✅ Coat bites immediately while hot so cinnamon sugar sticks perfectly
✅ Want extra cinnamon roll vibes? Add a tiny splash of vanilla to the egg mixture