French Toast Bites
These bite-sized pieces of French toast are perfect for dipping, snacking, and serving a crowd. They’re crispy on the outside, tender on the inside, and absolutely irresistible.
Prep Time: 10 mins | Cook Time: 10 mins | Serves: 3-4
Ingredients:
For the Bites:
· 6-8 slices thick-cut bread (brioche, challah, Texas toast, or French bread are ideal)
· 3 large eggs
· ⅓ cup milk (whole or 2%)
· 2 tbsp granulated sugar or maple syrup
· 1 tsp vanilla extract
· 1 tsp ground cinnamon
· ¼ tsp ground nutmeg (optional)
· Pinch of salt
· 2-3 tbsp butter or neutral oil, for cooking
For Coating/Rolling (Choose One):
· Cinnamon Sugar: ¼ cup granulated sugar + 1 tbsp cinnamon
· Powdered Sugar: For dusting after cooking
· Maple Syrup: For dipping
For Serving (Optional):
· Maple syrup, honey, or fruit syrup for dipping
· Fresh berries (strawberries, blueberries)
· Whipped cream
· Yogurt or fruit compote
Instructions:
- Prep the Bread:
· Trim the crusts off the bread if desired (for uniform bites and softer texture).
· Cut each slice into 1-inch cubes. Set aside.
- Make the Egg Mixture:
· In a medium bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt until completely smooth and uniform.
- Soak the Bread:
· Place the bread cubes in a large, shallow dish or directly into the bowl with the egg mixture.
· Gently toss to coat all pieces evenly. Let them soak for 2-3 minutes, pressing down occasionally so all bread absorbs the custard. Don’t over-soak or they may become mushy.
- Cook the Bites:
· Heat a large skillet or griddle over medium heat. Add 1 tablespoon of butter and let it melt, swirling to coat the pan.
· Working in batches to avoid crowding, add the soaked bread cubes in a single layer.
· Cook for 2-3 minutes per side, turning occasionally with tongs or a spatula, until golden brown and crispy on all sides.
· Remove cooked bites to a paper towel-lined plate. Add more butter to the pan as needed for remaining batches.
- Coat & Serve:
· For Cinnamon Sugar Bites: While the bites are still warm, toss them in a bowl or bag with the cinnamon-sugar mixture until evenly coated.
· For Powdered Sugar Bites: Let them cool slightly, then dust generously with powdered sugar.
· For Dipping Bites: Serve plain with small bowls of warm maple syrup, chocolate sauce, or fruit compote on the side.
· Serve immediately while hot and crispy!
Recipe Success Tips:
· Use Stale Bread: Slightly dry or day-old bread soaks up the custard better without falling apart.
· Don’t Crowd the Pan: This ensures even browning and crispiness.
· Keep Warm: If making a large batch, keep cooked bites warm on a baking sheet in a 200°F (95°C) oven.
· Adjust Heat: If bites are browning too quickly or not cooking in the center, adjust your stovetop heat accordingly.
Make-Ahead & Freezing Instructions:
· Prep Night Before: Cut the bread and store in a bag at room temperature. Whisk the wet ingredients and store in a sealed container in the fridge. Combine and cook in the morning.
· Freeze for Later: Cook and cool the bites completely. Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
· Reheat: Bake frozen bites on a sheet at 375°F (190°C) for 8-12 minutes, or air fry at 350°F (175°C) for 4-5 minutes, until hot and crispy.
Fun Variations:
· Stuffed Bites: Sandwich a small piece of cream cheese or a mini chocolate chip between two bread cubes before soaking.
· Savory Version: Omit sugar and cinnamon. Add ¼ tsp garlic powder, ¼ tsp paprika, and 2 tbsp grated Parmesan to the egg mix. Serve with marinara.
· Protein Boost: Add a scoop of vanilla or unflavored protein powder to the egg mixture.
· Baked Option: Arrange soaked cubes on a greased baking sheet. Bake at 400°F (200°C) for 15-20 mins, flipping halfway, for a hands-off method.
Perfect for brunch, a fun breakfast-for-dinner, or a sweet snack any time of day!