Ingredients
For the French Toast:
- 1 (12 oz / 340 g) loaf of brioche or challah bread, cut into 1-inch cubes
- 4 large eggs
- ¾ cup (180 ml) milk
- ¼ cup (60 ml) heavy cream (optional, for extra richness)
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of salt
- 2 tbsp unsalted butter, for cooking
For the Cinnamon Sugar Coating:
- ¼ cup (50 g) granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp melted butter
For the Cream Cheese Glaze:
- 2 oz (55 g) cream cheese, softened
- 2 tbsp powdered sugar
- 1–2 tbsp milk (to thin)
- ¼ tsp vanilla extract
Instructions
1. Prepare the Batter
In a medium bowl, whisk together eggs, milk, cream, sugar, cinnamon, vanilla, and salt until smooth.
2. Dip the Bread
Add the bread cubes to the mixture and gently toss until each piece is coated.
Let soak for 1–2 minutes (but don’t let them get soggy).
3. Cook the Bites
- Heat 2 tablespoons of butter in a large nonstick skillet over medium heat.
- Add the soaked bread cubes in a single layer.
- Cook for 2–3 minutes per side, turning occasionally, until all sides are golden and crispy.
- Work in batches if needed.
4. Coat with Cinnamon Sugar
In a shallow bowl, mix the sugar and cinnamon.
Brush the warm French toast bites lightly with melted butter, then roll in the cinnamon sugar until coated.
5. Make the Cream Cheese Glaze
Whisk together cream cheese, powdered sugar, milk, and vanilla until smooth and pourable.
6. Serve
Drizzle the glaze over the warm cinnamon roll French toast bites.
Serve immediately — they’re heavenly with a hot cup of coffee or cocoa!
Tips & Variations
- Add chopped pecans or walnuts for crunch.
- Serve with maple syrup instead of the glaze for a simpler version.
- Make ahead: store cooked bites in the fridge for up to 2 days and reheat in the air fryer or oven at 350°F (175°C) for 5 minutes.