Cinnamon Sugar French Toast Bites Recipe (Ready in Minutes!)

These easy French toast bites are the perfect Sunday brunch or after school treat! You might even enjoy making them over a holiday. Plus, they’re a great way to use up stale bread. The recipe is a cross between classic French toast and cinnamon toast, but in bite-sized servings. It was originally submitted by Emily Vallozzi as a Sweet entry in our Snackable Recipe Contest several years ago, but today we’re giving it a big update!

Cinnamon Sugar French Toast Bites are Fast, Easy, Delicious, and Fun!

To qualify for the contest, Emily used So Delicious almond milk beverage, which they no longer make! Fortunately, you can use just about any dairy-free vanilla milk beverage with excellent results. If you only have plain on hand, whisk 1/4 teaspoon vanilla in with the egg mixture.

Emily also chooses to use coconut oil for cooking. It provides a little more richness and flavor than your average cooking oil. But you can substitute your favorite cooking oil. Or aim for even more flavor, and use dairy-free buttery spread.

Special Diet Notes: French Toast Bites

By ingredients, this recipe is dairy-free / non-dairy, optionally nut-free, peanut-free, soy-free, and vegetarian. Think eggs are dairy? You’re not alone! See this post: Are Eggs Dairy?

For gluten-free French toast bites, use a sturdy gluten-free, dairy-free bread.
For egg-free and vegan French toast bites, swap an alternative like Just Egg for 3 eggs, or substitute 1/2 cup aquafaba for the eggs.

5.0 from 1 reviews

Cinnamon Sugar French Toast Bites

Prep time

20 mins

Cook time

6 mins

Total time

26 mins

These bites are fun for breakfast, a snack, or dessert! Dip in maple syrup or jam. You can use toothpicks for skewering and dipping the bites, or just use dessert-size forks.

Author: Emily Vallozzi

Recipe type: Breakfast

Cuisine: American

Serves: 5 servings

Ingredients

10 thick slices of slightly stale white Italian bread (1-inch/2.5-cm thick)
3 large eggs
½ cup vanilla dairy-free milk beverage (Emily uses almond milk)
Pinch nutmeg
Pinch salt
½ cup sugar
1 teaspoon ground cinnamon
3 tablespoons oil, divided (Emily uses coconut oil)
Maple syrup, for dipping

Instructions

Cut the crust off the bread, then cut each piece into equal cubes. Spread half of the bread cubes onto a baking sheet or jelly roll pan.
Whisk together the eggs, milk beverage, nutmeg, and salt in a medium bowl.
In a shallow bowl, whisk together the sugar and cinnamon.
Melt half the oil in a skillet over medium-high heat.
Pour half of the milk mixture over the bread cubes on the baking sheet and moving quickly, toss to coat all of the pieces. Place the pieces in the preheated pan and cook, flipping as needed to brown on all sides, about 2 to 3 minutes.
Remove the bread cubes to the sugar mixture, and toss to coat each piece. Place the pieces on a serving plate.
Repeat with process with the remaining bread cubes, egg mixture and cinnamon sugar.
Serve immediately with maple syrup for dipping.

Notes

Oil Note: You can use your favorite cooking oil in place of the coconut oil, if desired. It will only slightly alter the underlying flavor, but won't otherwise affect the results.

Nutrition Information

Serving size: ⅕ recipe Calories: 254 Fat: 12.1g Saturated fat: 2.2g Carbohydrates: 32g Sugar: 21.7g Sodium: 205mg Fiber: .9g Protein: 5.7g