Just Wait Till You Try These Cinnamon Roll French Toast Bites

If you ever wake up on a Saturday morning desperate for something sweet but not up for full-on pancake acrobatics, let me tell you: these Cinnamon Roll French Toast Bites have saved my hide more often than I’d admit in polite company. I started making these when my son was small because he kept asking, “Can breakfast taste like dessert?” (Frankly, kid after my own heart.) Plus, they’re bite-sized—which is code for: you can eat way more before you start feeling guilty. One time, I tried them for a girls’ brunch and, honestly, my friends basically inhaled the whole platter before the coffee was even brewed. Bonus: your kitchen will smell like a bakery exploded, in a good way.

Why You’ll Love Making (and Eating!) This

I whip these up when the mood strikes for something sticky, gooey, and pretty much irresistible. My family goes off the rails for these; I mean, they forget the bacon’s even on the table (unheard of). Also, they’re the recipe I break out when regular toast just won’t cut it—like when my morning motivation level is snuggled under the duvet. Sometimes, I forget to thaw the bread ahead of time, and honestly, stale bread works even better (so if you forgot, don’t sweat it). If you’re the type who loves licking the icing spoon, congratulations: you get extra here.

What You’ll Need (Substitutions Welcome!)

6 slices thick, day-old bread (Brioche, challah, or Texas toast are fancy—I sometimes use regular sandwich bread if that’s what’s knocking about)
3 large eggs
3/4 cup whole milk (or use half-and-half, or almond milk—my cousin swears by oat milk, but I’m not so sure yet)
2 tablespoons granulated sugar
2 teaspoons ground cinnamon (don’t panic if you only have 1 1/2, just add a pinch more sugar, no one will know)
1 teaspoon vanilla extract (my grandmother would only use McCormick, but eh—any decent one works)
Pinch of salt
Butter (roughly 2 tablespoons, for the pan—I’ve snuck in margarine and nobody noticed)
For the glaze: 1/2 cup powdered sugar
1-2 tablespoons milk (added gradually—you want it drizzly but not runny, an art more than a science really)
1/4 teaspoon vanilla extract (if you remember—skip it if you don’t)

How to Make These French Toast Bites (Don’t Stress, You Can’t Mess Them Up)

Chop the bread into bite-sized chunks—somewhere between dice and small cubes. Actually, triangles work too if you get bored. Toss them into a roomy bowl.
In a separate bowl, whisk together eggs, milk, sugar, cinnamon, vanilla, and that pinch of salt, until it looks sort of like light coffee (without the caffeine kick). Try not to spill—it’s weirdly sticky.
Pour the egg mixture over the bread cubes. Gently toss or stir so every piece is coated. I use my hands sometimes—messy but effective. Let it sit a couple minutes to soak in, unless you’re running late.
Heat a big skillet or nonstick frying pan on medium, then swirl in the butter. You want it melty with just a whisper of sizzling, not brown or burnt (ask me how I know).
Place the soaked bread cubes onto the pan in a single-ish layer. Let them cook for 2-3 minutes. Flip with a spatula or a fork (I pretend I’m a short-order cook at this point) until all sides are golden-brown and the outside looks slightly crisp. If the first batch turns out weirdly wonky, second batch will be better—I promise.
Meanwhile, in a little bowl, stir powdered sugar, 1 tablespoon milk, and vanilla for the glaze. Add another splash of milk if it’s basically cement, or more sugar if you went overboard with the milk.
Drizzle glaze over the hot French toast bites. This is where I sneak one or two before I let anyone else grab some.

Recipe Notes (Stuff I’ve Learned the Odd Way)

If your bread is too fresh and super soft, it can fall apart—stale bread is better, honestly. If you only have fresh, pop slices in the toaster for a minute or so.
More cinnamon? Literally never a bad idea.
I once tried to make the glaze with water instead of milk—it tasted…fine, but kind of sad. Not recommended for maximum enjoyment.

Fun Twists & Failed Experiments

Add a handful of mini chocolate chips to the bread mixture. My niece calls this the “choco-rush” version.
Swap half the milk for eggnog at Christmas. Dangerously delicious. Makes me wish I had a bigger pan.
Once, I tried throwing in raisins—didn’t love it (not everything needs raisins, right?).

What Equipment Do You Need, Really?

Okay, a nonstick skillet is ideal, but I’ve totally used a regular frying pan; just expect a few pieces to be extra golden. No whisk? Use a fork—works, it’s just a tiny arm workout. And a spatula or tongs for flipping is helpful, but honestly, whatever you’ve got will probably work.

How to Store French Toast Bites (If You Somehow Have Leftovers)

Pop leftovers into an airtight container and keep them in the fridge for up to two days. A quick nuke in the microwave brings them right back to cozy—but honestly, in my house, it never lasts more than a day. If, by some miracle, you have extras the next morning, they’re actually not bad cold. Sort of like sweet little cinnamon bread snacks.

How I Serve Mine

Big scatter on a platter, drizzle with glaze, maybe an extra dust of cinnamon for show-off points. If I’m feeling fancy, a peek of berries or a dollop of whipped cream lands on top—my sister-in-law says it tastes like a bakery, which is wild because I sometimes make them in my pajamas. They’re perfect for brunch buffets or as a kid-approved afternoon snack.

Here’s What I’ve Learned (Pro Tips, AKA Oopsies)

Resist the urge to crowd the pan—if you rush this, they just steam and get soggy. Learned that the messy way.
Letting the bread soak too long? It can melt into weird eggy mush. I once did this while lost in a TikTok hole.
Don’t let the glaze cool before drizzling. It goes gloppy real fast; needs to be warm-ish to flow.

FAQ: Real Questions I’ve Gotten Over Coffee

Can I make these ahead? Sort of. You can cube the bread and prep the custard mix the night before, but don’t combine until just before cooking. Otherwise you get…well, cinnamon bread pudding (not bad, honestly).
Is there a way to bake these instead of frying? Sure, toss ‘em on a baking sheet, bake at 350°F for about 15 minutes, turning halfway. They’re a bit drier, but still tasty. I prefer the pan, though.
Any fun toppings? Maple syrup! Extra glaze. Fresh berries. Or, on one odd occasion, my husband poured chocolate sauce—well, I wouldn’t recommend that, but you do you.
Does gluten-free bread work? Yep, works fine—but maybe toast it first, or it can fall apart faster than Monday morning plans.
Why did my bites stick to the pan? Probably not enough butter, or the pan wasn’t hot enough yet (my bad, too—been there). Brush a little extra butter if you’re worried.

Final digression: These bites go exceptionally well with coffee, especially if you need a pick-me-up after wrangling a houseful of hungry people, or, you know, just one very chatty kid. Enjoy, and don’t forget to save yourself a plateful before they vanish!

Cinnamon Roll French Toast Bites: Easy Recipe for Breakfast Bliss