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French Toast Bites

Name: French Toast Bites
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 3
Ingredients: 3 thick slices of brioche bread; 1 large egg; 120ml whole milk (½ cup); 20ml double cream or heavy cream (1 tbsp + 1 tsp); 2 tbsps sweetened condensed milk; 1 tsp vanilla extract or vanilla paste; ¼ tsp ground cinnamon (adjust to your taste); salted or unsalted butter, for cooking; 50g granulated sugar (3 tbsps + 2 tsps); ½ tsp ground cinnamon

These french toast bites are made with buttery brioche dipped in a cinnamon, vanilla and condensed milk custard, cooked in butter until golden and tossed in cinnamon sugar. serve them with strawberries and fresh whipped cream for an easy breakfast or brunch.

15 prep
12 cook
27 total
3 serves

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A hand holding a bowl of golden brioche French toast bites with fresh strawberries.

Golden French toast bites coated in cinnamon sugar and served with fresh strawberries and whipped cream.

Golden and buttery at the edges, soft in the middle and coated in cinnamon sugar while still warm.

A note from my kitchen

For me, the best part of French toast is when the edges turn golden and buttery. Cutting the brioche into small pieces means there is more surface area to brown, and then every warm bite gets tossed in cinnamon sugar until completely coated.

I like to add a little condensed milk to the custard for sweetness and a richer texture, along with milk, heavy cream, vanilla and cinnamon. The finished bites are soft and fluffy in the middle with almost caramelised edges, and the cinnamon sugar gives them a lovely light crisp coating.

I love serving these with strawberries and freshly whipped cream, but they are just as good straight from the pan.

Why You’ll Love This Recipe

Golden on every side. The smaller sized pieces have plenty of edges to cook in butter until almost caramelised.
Soft in the middle. The brioche soaks up the custard while keeping a light, fluffy centre.
Warm cinnamon sugar coating. Tossing the bites while they are still hot helps the sugar stick.
Easy to serve. They work for breakfast, brunch or a sweet snack and the toppings can stay simple.

ingredient Notes

The exact measurements are in the recipe card below. These are the ingredients that make the biggest difference.

For the French Toast Bites

Brioche bread – Use a loaf or thick slices that can be cut into pieces around 2.5–3cm wide. Slightly stale brioche is ideal because it absorbs the custard without becoming too soft.

Eggs — Eggs give the custard structure and help the outside of each piece turn golden.

Whole milk and heavy cream — Milk keeps the custard light while cream adds richness. You can replace the cream with more milk for a lighter version.

Sweetened condensed milk — This sweetens the custard and gives it a slightly richer texture, so there is no need to add more sugar to the egg mixture.

Vanilla extract or vanilla paste — Either works. Vanilla paste gives a slightly stronger vanilla flavour.

Ground cinnamon — A little goes into the custard, then more is mixed with sugar for the coating.

Butter — Cook the bites in butter over medium-low heat. The condensed milk helps them brown quickly, so avoid using high heat. You can use unsalted butter or salted, depending on your preference.

For the Cinnamon Sugar and Serving

Granulated sugar and cinnamon — Mix these in a wide, shallow bowl so the warm bites can be tossed easily.

Fresh strawberries — Optional, but the freshness works well with the warm cinnamon sugar.

Fresh whipped cream — Keep it softly whipped rather than very stiff. It should feel light next to the brioche.

Powdered sugar or icing sugar — A small dusting at the end is enough. The bites are already sweet from the condensed milk and cinnamon sugar.

Equipment You’ll Need

You will need a chopping board, a sharp knife, a shallow bowl for the custard, a second shallow bowl for the cinnamon sugar, a large non-stick frying pan and tongs or a spatula.

Use a pan large enough to give the brioche pieces space. Cooking them in a crowded pan makes them steam rather than brown.

How to Make French Toast Bites

The exact ingredient amounts and condensed instructions are in the recipe card. The stages below are step by step instructions with images to give you an idea of the colour and texture to look for.

1. Cut the Brioche and Make the Custard

Cut the brioche into bite-sized squares or short rectangles. Aim for pieces around 2.5–3cm so they are easy to turn without becoming too small.

In a shallow bowl, whisk together the egg, milk, cream, condensed milk, vanilla extract or paste and the ground cinnamon until smooth.

Mix the granulated sugar and cinnamon in a separate shallow bowl, then set it beside the stove so it is ready as soon as the bites are cooked.

Brioche bread cut into small even squares for French toast bites.

French toast custard made with eggs, milk, cream, condensed milk, vanilla and cinnamon.

2. Dip the Brioche and Cook the Bites

Dip each brioche piece into the custard one by one, and make sure to turn it around in the mixture until every side is coated.

Do not leave the brioche pieces soaking for a long time. Brioche absorbs liquid quickly, so a brief dip is enough. Lift each piece out and let the excess custard drip back into the bowl before it goes into the pan.

Melt some of the butter in a large non-stick frying pan over medium-low heat. Add the dipped brioche pieces in a single layer with a little space between each piece.

Brioche pieces being dipped briefly in cinnamon and vanilla French toast custard.

Brioche French toast bites cooking in butter in a frying pan until golden.

3. Cook Until Golden and Coat in Cinnamon Sugar

Cook for a minute or two on the first side, then turn the pieces until the main surfaces are evenly golden. Add a little more butter between batches as needed.

Keep the heat steady rather than high. The condensed milk helps the outside colour quickly, while medium-low heat gives the egg custard time to cook through.

Move the cooked bites straight from the pan into the cinnamon sugar. Coat them gently while they are still warm so the coating sticks to the buttery outside.

Repeat with the remaining brioche, adding more butter to the pan when needed.

Warm brioche French toast bites being coated in cinnamon sugar.

Cinnamon French toast bites served with fresh strawberries, whipped cream and powdered sugar.

4. Add the Optional Toppings

If you’re making the whipped cream, whisk the cold cream with powdered sugar and vanilla until it reaches soft peaks.

Pile the warm French toast bites onto a plate, then serve with strawberries and whipped cream. Finish with a light dusting of powdered sugar if you like.

Tips for the Best French Toast Bites

Use thick brioche. Thin slices can become too soft once cut and dipped.

Slightly stale bread is helpful. If the brioche is very fresh, cut it first and leave the pieces uncovered for 20–30 minutes before dipping.

Dip quickly. The pieces should be coated but not saturated all the way through.
Cook in batches. Give each piece enough space to touch the pan and brown.
Keep the heat at medium-low. Condensed milk contains sugar, so the outside can darken before the centre is ready if the pan is too hot.
Add fresh butter between batches. This keeps the flavour buttery and prevents dry patches in the pan.
Coat the bites with cinnamon sugar while warm. Cinnamon sugar sticks best straight after cooking.
Serve immediately after cooking. The contrast between the warm centre and the cinnamon coating is best while fresh.

Serving Ideas

Fresh strawberries and softly whipped cream make these feel a little more like brunch, while a simple plate of these warm cinnamon sugar bites would work quite well for a quick breakfast or snack.

You could also serve them with maple syrup, chocolate sauce or Nutella, or even some strawberry jam. I’d recommend keeping the extra toppings light if you’re using the full cinnamon sugar coating.

Make Ahead and Storage

Making Them Ahead

You can cut the brioche and mix the cinnamon sugar earlier in the day. The custard can also be whisked together, covered and kept in the fridge until you’re ready to cook.

For the best texture, dip and cook the brioche shortly before serving.

Storing Leftovers

Let any leftover French toast bites cool, then store them in an airtight container in the fridge for up to two days.

The cinnamon coating will soften during storage, but the bites can still be reheated.

Reheating

You can reheat the bites in a frying pan over low-medium heat or in the oven or air fryer until warmed through. A microwave works in a hurry, but the outside will stay softer.

Frequently Asked Questions

What Is the Best Bread for French Toast Bites?

Brioche is ideal because it’s soft, rich and sturdy enough to cut into thick pieces. Challah or another thick white bread can also work.

I’d recommend avoiding very thin sliced bread because the pieces are more likely to tear or become soggy.

Can I Use Fresh Brioche?

Yes, but slightly stale brioche is easier to work with. If the bread is very fresh, leave the cut pieces uncovered for 20–30 minutes so the surface can dry a little before dipping.

Why Are My French Toast Bites Soggy?

They may have soaked in the custard for too long or been crowded in the pan. Dip the pieces briefly, let the excess custard drip off and cook them in a single layer.

Also, make sure the pan is warm before adding the brioche.

Can I Make Them Without Heavy Cream?

Yes. You can replace the cream with the same amount of whole milk. The custard will be slightly lighter but the method stays the same.

Why Is the Cinnamon Sugar Not Sticking?

The bites may have cooled too much before coating. Toss them in the cinnamon sugar as soon as they leave the pan, while the outside is still warm and buttery.

Can I Air Fry French Toast Bites?

I haven’t personally tested this version in the air fryer, so I can’t say for sure. Because the recipe uses condensed milk and is designed to cook in butter, I’d recommend using the stovetop method as it gives the most reliable colour and texture.

More Breakfast and Brunch Recipes

For another sweet brunch idea, try my pancake tacos filled with whipped cream, fruit and your favourite spreads.

My mini pancakes are a smaller, quicker option that work well with fresh fruit and maple syrup.

You might also like this strawberry croffle, with crisp croissant layers, whipped cream and fresh berries.

For something cozy and small-batch, try my mini banana bread baked in ramekins.

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