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