Description
Bite‑sized pieces of French toast flavored like cinnamon rolls—sweet, cinnamony, tender on the inside and lightly crisped on the outside.
Ingredients
- 6 slices thick bread (preferably slightly stale), cut into bite‑sized cubes
- 2 large eggs
- ¼ cup milk (or cream for richer taste)
- 2 tablespoons butter, melted (plus extra for frying)
- 2 teaspoons ground cinnamon
- 2 tablespoons white sugar (or brown sugar)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: glaze or icing (cream cheese or powdered sugar based)
Instructions
- Cut the bread into bite‑sized cubes.
- In a bowl, whisk together the eggs, milk, vanilla, salt, sugar, and ground cinnamon.
- Heat a skillet or non‑stick pan over medium heat and melt a bit of butter to coat the bottom.
- Toss the bread cubes in the egg mixture, letting them soak briefly but not so long that they fall apart.
- Place the soaked cubes in the skillet in a single layer, cooking and turning so that all sides become golden brown and slightly crisp.
- Once cooked through, remove from heat and optionally drizzle with glaze or icing.
- Serve warm, plain or with toppings like syrup, powdered sugar, fruit, or cream cheese icing.
Notes
- Using stale bread helps it soak up the custard without becoming too soggy.
- Don’t overcrowd the pan; work in batches if needed so cubes can brown properly.
- If using a glaze/icing, wait until the French toast bites have cooled slightly so the glaze doesn’t all melt off immediately.
- Adjust sweetness to taste; you can substitute sugar with alternatives like honey, maple syrup, or sugar‑free sweeteners.
- To keep them warm before serving all batches, you can place on a baking sheet in a low oven (≈90‑100 °C).
Nutrition
- Serving Size: ≈1 cup (about 100‑120 g)
- Calories: 230 kcal
- Sugar: 10‑15 g
- Sodium: 200‑250 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: ≈4 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 1‑2 g
- Protein: 6‑7 g
- Cholesterol: 90 mg
