French Toast Bites

These are more of a hybrid between French toast and cinnamon toast. Normally I don’t really think of French toast as crispy/crunchy. But these have a little crunch to them as the sugar caramelizes under the broiler. Sort of a brûlée situation.

These are also really party-friendly since they’re served on skewers. We passed these around the office and they were gone quickly. I think it could also be sort of fun to throw the French toast bites in a small bowl with the fruit. Then it’s kind of a breakfast Panzanella, which sounds both weird and DELICIOUS. Or maybe that’s just me?

French Toast Bites

4-5 slices of French or Italian bread
3-4 eggs
2 tablespoons cream or whole milk
1/2 teaspoon vanilla extract
1/2 tablespoon cinnamon
1/3 cup sugar

Cut the bread into cubes. I think it’s best to do this the night before and leave the bread in an open ziplock bag. Drier bread works well for French toast because it soaks up the egg mixture without getting soggy, like fresh bread can sometimes. 

In a large bowl whisk together the eggs, cream, and vanilla extract. Add a pinch or two of the cinnamon. In another bowl stir together the remaining cinnamon and the sugar. Dip the cubed bread into the egg mixture, then coat in the cinnamon sugar. Place on a baking sheet lined with a Silpat mat. 

Broil for 1-3 minutes, flip, then broil another 1-3 minutes. I realize 1-3 minutes is actually a pretty big difference when working with a broiler, but all ovens are a little bit different. So, it’s best to keep a close eye on your toasts so they crisp to your liking but don’t burn. Once done toss in a little more sugar and assemble your skewers.

You can use any fruit you prefer and don’t forget the syrup! Give my Classic Stuffed French Toast a try if you love brunch! Enjoy, and happy brunching. xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.

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Ingredients

1x2x3x

• ▢ 4-5 slices of French or Italian bread
• ▢ 3-4 eggs
• ▢ 2 tablespoons cream or whole milk
• ▢ ½ teaspoon vanilla extract
• ▢ ½ tablespoon cinnamon
• ▢ ⅓ cup sugar

Instructions

• Cut the bread into cubes. I think it’s best to do this the night before and leave the bread in an open ziplock bag. Drier bread works well for French toast because it soaks up the egg mixture without getting soggy, like fresh bread can sometimes.
• In a large bowl whisk together the eggs, cream, and vanilla extract. Add a pinch or two of the cinnamon. In another bowl stir together the remaining cinnamon and the sugar. Dip the cubed bread into the egg mixture, then coat in the cinnamon sugar. Place on a baking sheet lined with a Silpat mat.
• Broil for 1-3 minutes, flip, then broil another 1-3 minutes. I realize 1-3 minutes is actually a pretty big difference when working with a broiler, but all ovens are a little bit different. So, it’s best to keep a close eye on your toasts so they crisp to your liking but don’t burn. Once done toss in a little more sugar and assemble your skewers.