Save to Pinterest My kids declared war on regular cereal one Tuesday morning, insisting it was boring. I had a loaf of brioche sitting on the counter and thought, why not turn French toast into actual breakfast cereal? Within minutes, I had golden, cinnamon-sugared cubes piled in bowls with milk. They ate three servings each. That ridiculous experiment became our weekend tradition, and now I make a double batch because nobody wants the boring stuff anymore.
I remember my partner walking into the kitchen while I was mid-flip, laughing at the chaos of breadcrumbs and butter sizzling everywhere. He grabbed a warm cube straight from the pan and said it tasted like the fancy brunch place we'd been meaning to visit. Suddenly, this silly breakfast hack felt fancy. Now he requests it more than I make it.
Ingredients
- Brioche or white sandwich bread: Six thick slices are your foundation, and honestly, day-old bread works better because it holds up to the soak without dissolving into mush.
- Eggs: Two large ones bind everything and create that custardy interior before the crisp happens.
- Whole milk: Half a cup keeps the mixture rich and silky, not thin and watery.
- Granulated sugar: One tablespoon goes in the custard, then a quarter cup more for the cinnamon sugar coating that makes everything shine.
- Ground cinnamon: A generous half teaspoon in the mixture plus another teaspoon for the topping layers the flavor so you taste it in every bite.
- Pure vanilla extract: Half a teaspoon adds depth without tasting artificial or chemical.
- Unsalted butter: Two tablespoons total for cooking, and it needs to be real butter or the cubes won't crisp the same way.
- Milk and maple syrup: Optional but honestly, serving this like cereal with cold milk or a drizzle of syrup is where the magic lives.
Instructions
- Cube the bread into bite-sized pieces:
- Take a sharp knife and cut each slice into roughly half-inch cubes, like you're creating tiny golden nuggets. Don't overthink the size, just aim for bite-sized so they cook evenly.
- Mix the custard base:
- Crack eggs into a medium bowl and whisk them smooth, then add milk, one tablespoon sugar, cinnamon, vanilla, and a pinch of salt. Whisk until the sugar dissolves and everything is combined, about 30 seconds of real whisking.
- Soak the bread:
- Toss the bread cubes into the custard and gently stir them around until every surface is coated with the mixture. Let them sit for two to three minutes so the bread soaks up enough liquid to stay tender inside but not so long that it falls apart.
- Cook the first batch:
- Melt one tablespoon butter in a large nonstick skillet over medium heat until it foams and smells nutty, then add half the soaked bread cubes in a single layer. Cook them for two to three minutes, stirring and turning frequently with a spatula so all sides toast to deep golden brown and crispy.
- Cook the second batch:
- Set the first batch aside on a plate, melt the remaining butter, and repeat with the second half of the bread cubes until they match the crispiness of the first batch.
- Coat in cinnamon sugar:
- Mix the quarter cup sugar and one teaspoon cinnamon in a small bowl, then toss all the warm cooked cubes in this mixture while they're still hot so it sticks. The warmth matters here.
- Serve like breakfast cereal:
- Pile the cubes into bowls and pour cold milk over them, or drizzle with maple syrup if you're feeling generous. Eat immediately so they stay crispy.
Save to Pinterest There was this Saturday morning when my neighbor smelled it cooking and literally invited herself in with her kids, asking what smelled like a bakery exploded in my kitchen. We ended up eating an entire batch together while standing at the counter, and her kids decided my version was better than theirs at home. It became the thing I make when they visit now, and honestly, that small moment turned this silly breakfast into something that brings people together.
Why Stale Bread Changes Everything
Fresh bread is soft and crumbly, which sounds good until you're trying to cube it and it just fragments everywhere. Stale bread has structure and holds its shape through the soaking and cooking process. If your bread is fresh, leave it out uncovered overnight or stick it in a low oven for a few minutes to dry it out slightly. This one small detail is the difference between beautiful crispy cubes and sad bread crumbles.
The Art of Not Over-Soaking
Two to three minutes sounds short, but that's exactly the window where bread absorbs the custard without dissolving into mush. I learned this the hard way after leaving bread cubes in the mixture for ten minutes, thinking more soak time meant more flavor. Instead, I got a bowl of scrambled-egg-bread porridge that had to be salvaged. The two-to-three-minute window is precise for a reason.
Variations and Make-Ahead Magic
Once you master the basic version, the possibilities expand in fun directions. You can add a pinch of nutmeg to the custard for warmth, drizzle maple syrup into the mixture for sweetness, or even add a teaspoon of almond extract instead of vanilla for something unexpected. Leftover cooked cubes stay crispy for two days in an airtight container, and reheating them in a toaster oven restores the crunch perfectly.
- Dairy-free versions work beautifully with non-dairy milk and butter substitutes, with no texture or flavor loss.
- Make the cubes ahead and reheat them when you want breakfast ready in minutes.
- Experiment with brioche versus challah versus plain white bread to see which you prefer.
Save to Pinterest This recipe taught me that sometimes the most memorable meals come from solving a problem rather than following tradition. It's silly and simple and somehow feels like a celebration every single time.
Recipe FAQs
- → What type of bread works best?
Brioche or white sandwich bread work well due to their soft texture and ability to soak the mixture without falling apart.
- → Can I make these dairy-free?
Yes, substitute whole milk and butter with dairy-free alternatives like almond milk and plant-based butter.
- → How do I get the bites crispy?
Cook the soaked bread cubes in melted butter over medium heat, turning frequently until all sides are golden and crisp.
- → Can I add extra spices?
A pinch of nutmeg or additional cinnamon can enhance the warm flavor profile.
- → How should I serve these bites?
Serve warm in a bowl with a splash of milk or a drizzle of maple syrup for added sweetness.