Mini French Toast Bites (Printable Version)

Bite-sized golden toast cubes baked with custard and cinnamon, ideal for brunch gatherings.

# Ingredient List:

→ Bread

01 - 6 cups (about 12 slices) day-old brioche or challah, cut into 1-inch cubes

→ Custard

02 - 4 large eggs
03 - 1 cup whole milk
04 - 1/2 cup heavy cream
05 - 1/4 cup granulated sugar
06 - 2 teaspoons pure vanilla extract
07 - 1 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon salt

→ Topping

10 - 2 tablespoons unsalted butter, melted
11 - 2 tablespoons brown sugar
12 - 1/2 teaspoon ground cinnamon

→ Optional

13 - Maple syrup, for serving
14 - Powdered sugar, for dusting

# Steps:

01 - Preheat the oven to 350°F. Grease a 24-cup mini muffin tin with butter or nonstick spray.
02 - Distribute the bread cubes evenly into the muffin cups, gently pressing to pack them slightly.
03 - Whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt in a large bowl until homogenous.
04 - Ladle the custard mixture evenly over the bread cubes, filling each cup just below the rim. Press gently to allow the bread to absorb the custard.
05 - In a small bowl, combine melted butter, brown sugar, and cinnamon, then brush or drizzle the mixture onto each bread cube bite.
06 - Let the filled muffin tin stand at room temperature for 10 minutes to allow thorough custard absorption.
07 - Bake for 22 to 25 minutes or until the bites turn golden and set firmly. Remove from oven and let cool slightly.
08 - Loosen the edges with a knife and remove bites from the tin. Serve warm, optionally dusted with powdered sugar and drizzled with maple syrup.

# Expert Advice:

01 -
  • Perfectly portioned mini bites make for easy serving and sharing.
  • Rich custard infusion adds moistness and flavor to every cube.
  • A hint of cinnamon and nutmeg brings warm, comforting spice notes.
  • Easy to prepare with common ingredients and minimal effort.
  • Versatile for breakfast, brunch, or even a sweet snack.
02 -
  • Use day-old bread for better custard absorption and texture.
  • Gently press bread cubes into custard to maximize soaking without breaking.
  • Letting the bites rest before baking improves flavor.
  • Brush on topping evenly for a perfectly caramelized crust.
  • Cool slightly before removing to keep the shapes intact.
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