If French toast and churros had a brunch-friendly baby, this would be it. These Cinnamon-Sugar Brioche French Toast Bites are crisp on the outside, soft and custardy in the center, and coated in warm cinnamon sugar that clings perfectly to every edge. Finished with a glossy maple-vanilla glaze that actually sets instead of sliding off, they’re the kind of recipe people hover over while you’re still cooking. Ideal for weekend brunch, holiday mornings, or feeding a crowd without flipping endless slices, these bite-sized treats are pure comfort food joy.
Why You’ll Love This Recipe
- Bite-sized and shareable—perfect for brunch spreads
- Crisp edges with fluffy, custardy centers
- Cinnamon sugar coating that actually sticks
- Maple-vanilla glaze that sets beautifully, not runny
- Skillet, oven, or air-fryer friendly
Ingredients
Bread & Custard
- Brioche or challah bread – Rich, tender bread that browns beautifully and stays soft inside.
- Eggs – Provide structure so the bites set without becoming rubbery.
- Whole milk – Adds moisture and balances the custard.
- Heavy cream – Brings richness and helps with browning.
- Granulated sugar – Light sweetness inside the custard.
- Vanilla extract – Adds warmth and bakery-style flavor.
- Ground cinnamon – Classic spice that defines the dish.
- Ground nutmeg – Subtle depth and warmth.
- Fine salt – Essential for balance and flavor.
- Unsalted butter – Flavor and golden color.
- Neutral oil – Raises the smoke point so the bites crisp without burning.
Cinnamon-Sugar Coating
- Granulated sugar – Creates the crisp, sweet exterior.
- Ground cinnamon – Warm spice for coating.
- Pinch of salt – Keeps sweetness from tasting flat.
Maple Vanilla Glaze
- Powdered sugar – Smooth, lump-free glaze base.
- Pure maple syrup – Warm sweetness and depth.
- Milk – Loosens the glaze to drizzle consistency.
- Vanilla extract – Rounds out flavor.
- Ground cinnamon – Ties the glaze to the bites.
How to Make Cinnamon-Sugar Brioche French Toast Bites
Dry the Bread
Spread bread cubes on baking sheets and air-dry for 20–30 minutes, or bake at 300°F for 8–10 minutes until the surface feels slightly leathery. This step is key—it lets the bread absorb custard without collapsing.
Make the Custard
In a large bowl, whisk eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt until smooth and well combined.
Soak and Drain
Add half the bread cubes to the custard and gently fold for 45–60 seconds until coated. Transfer to a colander and let excess custard drip off for about 1 minute. Repeat with remaining bread. Don’t leave cubes soaking—they should be moist, not soggy.
Cook Until Golden
Heat a large skillet over medium heat. Add 1 tablespoon butter and 1 teaspoon oil. Cook bread cubes in a single layer, turning every 45–60 seconds, until golden and crisp on several sides, about 3–4 minutes total.
Toss in Cinnamon Sugar
Transfer hot bites immediately to a bowl and toss with cinnamon sugar while steam is still rising. This helps the coating stick.
Make the Maple Vanilla Glaze
Whisk powdered sugar, maple syrup, milk, vanilla, and cinnamon until smooth. The glaze should drizzle in ribbons and set lightly on contact.
Glaze and Serve
Drizzle glaze over warm (not piping hot) bites so it clings and sets. Serve immediately for maximum crunch.
Tips for Success
- Drying the bread gives you control—don’t skip it.
- Toss in cinnamon sugar immediately while hot so it sticks.
- Use medium heat; too hot burns butter, too low prevents crisping.
- Glaze last—sugar first, glaze second for the best texture.
Equipment Needed
- Large nonstick or cast-iron skillet
- Mixing bowls and whisk
- Slotted spoon or spider
- Baking sheets
- Cooling rack (prevents steaming between batches)
Recipe Variations
- Churro-Style – Add 2 tablespoons fine cornmeal to the cinnamon sugar for extra crunch.
- Apple Cider Glaze – Replace milk in the glaze with reduced apple cider.
- Dairy-Free – Use plant milk and cook in oil; glaze with plant milk.
- Savory Brunch Twist – Skip sugar and glaze; toss hot bites with Parmesan, chives, and black pepper.
Serving Suggestions
Serve piled high on a platter, skewered for grab-and-go brunches, or in paper cones with glaze on the side. Pair with fresh berries, crispy breakfast meat, or a strong cup of coffee to balance the sweetness.
FAQs
Can I prep these ahead of time?
Yes. Dry the bread and mix the custard separately the night before. Soak and cook just before serving.
Why are my bites soggy?
The bread wasn’t dried enough or soaked too long. Dry longer and drain excess custard well.
Can I bake them instead of using a skillet?
Yes. Bake at 400°F, flipping once, until golden, then toss in cinnamon sugar while hot.
How do I reheat leftovers?
Reheat undrizzled bites in a 400°F oven for 4–6 minutes to re-crisp, then glaze.
Can I reduce the sugar?
Absolutely. Reduce sugar in the custard and coating; the glaze adds most of the sweetness.
The Best Cinnamon-Sugar Brioche French Toast Bites
- Total Time: 40 minutes
- Yield: 6–8 servings
- Diet: Vegetarian
Description
Crispy on the outside, custardy in the center, these cinnamon-sugar brioche French toast bites are finished with a glossy maple vanilla glaze that sets beautifully. Perfect for brunch, sharing, and snacking straight from the skillet.
Ingredients
Bread & Custard
- 18–20 oz brioche or challah, cut into 1-inch cubes
- 4 large eggs
- 1 1/4 cups whole milk
- 1/2 cup heavy cream
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
- 3 tablespoons unsalted butter (for cooking)
- 1 tablespoon neutral oil (for cooking)
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- Pinch of fine salt
Maple Vanilla Glaze
- 1 1/4 cups powdered sugar, sifted
- 3 tablespoons pure maple syrup
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- Spread bread cubes on baking sheets and air-dry 20–30 minutes, or bake at 300°F for 8–10 minutes until lightly leathery.
- Whisk eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
- Add half the bread cubes, gently fold 45–60 seconds, then transfer to a colander to drain 1 minute. Repeat with remaining cubes.
- Heat a large skillet over medium heat. Add butter and oil.
- Cook bread cubes in a single layer, turning every 45–60 seconds, until golden on multiple sides, about 3–4 minutes.
- Transfer hot cubes to a bowl and immediately toss with cinnamon sugar. Repeat with remaining batches.
- Whisk glaze ingredients until smooth and pourable.
- Drizzle glaze over warm bites and serve immediately.
Notes
- Toss French toast bites with cinnamon sugar while hot so it adheres properly.
- Drying the bread first prevents soggy centers.
- Glaze should be drizzled warm, not hot, so it sets instead of melting.
- Prep Time: 20 minutes
- Cook Time: 16–20 minutes
- Category: Breakfast, Brunch
- Method: Skillet
- Cuisine: American
Final Thoughts
These Cinnamon-Sugar Brioche French Toast Bites are everything you want from a brunch showstopper—crispy, fluffy, sweet, and irresistibly snackable. They’re best enjoyed fresh, shared with friends, and devoured while still warm. Once you try them, don’t be surprised if they become your go-to recipe for every special morning. Give them a try and watch them disappear fast.
