Cinnamon Roll French Toast Bites
There are some weekend mornings that just call for something a little bit special. When the sun is streaming through the kitchen window and the only thing on the agenda is a lazy day ahead, a standard bowl of cereal simply won’t do. It’s on these mornings that the glorious scent of cinnamon and caramelised sugar fills our home. I’m talking about my Cinnamon Roll French Toast Bites – a recipe that combines the gooey, spiced heart of a cinnamon roll with the custardy goodness of classic French toast. My kids absolutely devour this every time I make it, and their little faces, dusted with icing sugar, are all the proof I need that this is a breakfast worth making.
What makes this dish so delightful is the texture. Each bite-sized cube of bread is soaked in a rich vanilla custard, rolled in a crunchy cinnamon-sugar coating, and then pan-fried until it’s golden brown and crisp on the outside. The inside, however, remains wonderfully soft and tender, almost melting in your mouth. We then drizzle the whole lot with a simple, sweet cream cheese icing that ties all the flavours together. It’s a truly indulgent treat.
This recipe works beautifully for a slow weekend breakfast with the family, a celebratory brunch with friends, or even when you fancy a sweet treat for dessert. If you’re a fan of comforting, sweet breakfasts, you’re going to want to give these a try. For those who enjoy planning a brilliant brunch, these are a fantastic centrepiece alongside something like our Easy Sheet Pan Pancakes Recipe.
Recipe Overview
These Cinnamon Roll French Toast Bites are all about transforming simple bread into a decadent treat. The flavour is pure comfort: warm cinnamon, sweet vanilla, and rich custard, all balanced by a tangy cream cheese glaze. The process is straightforward and results in wonderfully crisp yet tender bites. During testing, I found that using slightly stale, thick-cut brioche gives the absolute best texture, as it soaks up the custard without becoming mushy.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: Approximately 27 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Cinnamon Roll French Toast Bites Recipe
- Genuine Flavour: Each bite delivers a fantastic contrast. You get the crisp, slightly caramelised cinnamon-sugar exterior giving way to a soft, fluffy, and almost pudding-like centre. It genuinely tastes like the best parts of a cinnamon roll and French toast combined.
- Ready in Under 30 Minutes: From cubing the bread to drizzling the icing, this entire breakfast comes together in about half an hour, making it achievable even on a busy weekend morning.
- Flexible Recipe: This recipe is wonderfully adaptable. You can use challah or a thick-cut white loaf instead of brioche. A pinch of nutmeg or cardamom in the custard adds a lovely warmth, and you can swap the cream cheese icing for a simple drizzle of maple syrup.
- Great for Special Mornings: It’s an ideal recipe for birthdays, Christmas morning, or any time you want to make breakfast feel like an occasion. It always gets compliments when we have guests over for brunch.
- Family Tested: I’ve been making this for over 6 years, and it never disappoints. It’s one of those recipes the whole family gets excited about, and the bite-sized format makes it especially fun for children to eat.
Ingredients You’ll Need
For the best results, try to use good quality ingredients. A rich, eggy bread like brioche makes a huge difference to the final texture. For the custard, I always use a good quality vanilla extract, as its flavour really shines through. I personally like Nielsen-Massey Pure Vanilla Extract for its robust, complex notes.
- For the French Toast Bites:
- 1 large loaf (approx. 400g) of day-old brioche or challah bread, cut into 2.5cm (1-inch) cubes
- 2 large free-range eggs
- 120ml whole milk
- 60ml double cream
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- A pinch of salt
- 3 tbsp unsalted butter, for frying
- For the Cinnamon Sugar Coating:
- 100g caster sugar
- 2 tsp ground cinnamon
- For the Cream Cheese Icing:
- 100g full-fat cream cheese, softened
- 150g icing sugar, sifted
- 1 tbsp whole milk (plus more if needed)
- 1/2 tsp vanilla extract
Marcus’s Tip: Don’t be tempted to use fresh, soft bread. Day-old, slightly dry bread is much better at absorbing the custard without disintegrating. If your bread is very fresh, you can lightly toast the cubes in the oven at 150°C (130°C fan) for 10 minutes to dry them out a bit.
How to Make Cinnamon Roll French Toast Bites
The process is quite simple and involves a few key stages: preparing the bread, making the custard and coating, and then frying the bites to golden perfection. Working in batches is essential to ensure they cook evenly.
- Prepare the Bread and Coating: Start by cutting your loaf of brioche into uniform 2.5cm (1-inch) cubes. In a shallow dish or a pie plate, mix together the 100g of caster sugar and 2 tsp of ground cinnamon for the coating. Set this aside.
- Make the Custard: In a medium-sized mixing bowl, whisk together the 2 large eggs, 120ml whole milk, 60ml double cream, 2 tsp vanilla extract, 1/2 tsp ground cinnamon, and a pinch of salt until everything is thoroughly combined and smooth. The science behind a good custard is fascinating; it’s all about getting the right ratio of eggs to dairy for a rich but not scrambled texture. You can read more about it in this excellent guide to French toast science.
- Soak the Bread: Pour the custard mixture into another shallow dish. Working with a few bread cubes at a time, dip each one into the custard, letting it soak for about 15-20 seconds on each side. You want it to absorb the liquid but not become completely saturated and fall apart.
- Coat in Cinnamon Sugar: Immediately transfer the soaked bread cubes to the cinnamon-sugar mixture. Gently toss them until they are evenly and generously coated on all sides. Place the coated cubes on a wire rack or a large plate while you repeat the process with the remaining bread.
- Fry the Bites: Place a large, non-stick frying pan or skillet over a medium heat. Add about 1 tablespoon of butter and let it melt until it’s foaming. I find that keeping the heat at a steady medium is crucial to avoid burning the sugar.
- Cook in Batches: Carefully place a single layer of the coated bread cubes into the hot pan, ensuring you don’t overcrowd it. Fry for 1-2 minutes on each side, until they are deep golden brown and crispy all over. Use tongs to turn them. Transfer the cooked bites to a plate lined with kitchen paper.
- Continue Cooking: Wipe out the pan with kitchen paper, add fresh butter, and repeat the frying process with the remaining bites until they are all cooked.
- Prepare the Icing: While the last batch is frying, make the icing. In a small bowl, beat the softened cream cheese until smooth. Sift in the icing sugar and mix until combined. Add the 1 tbsp of milk and 1/2 tsp of vanilla extract, and stir until you have a smooth, drizzly consistency. If it’s too thick, add a tiny splash more milk.
- Serve Immediately: Pile the warm French toast bites onto a platter or into individual bowls. Drizzle generously with the cream cheese icing and serve straight away.
Tips From My Kitchen
- Temperature Control: The heat of your pan is everything. If it’s too low, the bites will absorb too much butter and become greasy. If it’s too high, the sugar coating will burn before the custard in the centre has a chance to cook. A steady medium heat is your best friend here. The butter should sizzle gently, not smoke violently.
- The Secret Step: I learned that letting the coated bites sit for a minute or two on the wire rack before frying can make a real difference. This short rest allows the coating to adhere to the bread better, resulting in a crispier finish that doesn’t fall off in the pan.
- Make-Ahead: While these are best served fresh, you can do some prep to save time. The bread can be cubed and left out overnight to stale perfectly. You can also mix the cinnamon-sugar coating ahead of time and store it in an airtight container.
- Storage: Leftovers are unlikely, but if you have them, store the bites in an airtight container in the fridge for up to 2 days. The icing should be stored separately. Reheat the bites in an air fryer or a hot oven at 180°C (160°C fan) for 5-7 minutes to bring back their crispness.
Equipment You’ll Need
You don’t need any specialist equipment for this recipe, just some basic kitchen tools.
- Large non-stick frying pan or skillet
- Sharp serrated knife and cutting board
- Two shallow dishes (for custard and sugar)
- Medium mixing bowl and a small bowl
- Whisk and tongs
Common Mistakes to Avoid
- Overcrowding the pan: It’s tempting to throw all the bites in at once, but this will lower the pan’s temperature and cause them to steam rather than fry. They won’t get that essential crispy exterior. Always cook in batches with space between each bite.
- Wrong temperature: As mentioned, heat is key. A common mistake is having the pan too hot. If the butter starts to brown and smell nutty almost immediately, turn the heat down before adding the bites.
- Over-soaking the bread: Be gentle during the soaking stage. A quick dip is all you need. If you leave the bread in the custard for too long, especially if it’s fresh, it will become waterlogged and can fall apart during frying.
What to Serve With Cinnamon Roll French Toast Bites
These bites are a magnificent breakfast on their own, but they also pair wonderfully with other items for a full brunch spread.
- Fresh Berries: A bowl of fresh strawberries, raspberries, or blueberries provides a lovely, sharp contrast to the sweetness of the bites. Their tartness cuts through the richness beautifully.
- Crispy Bacon or Sausages: For a classic sweet-and-savoury combination, serve these alongside some salty, crispy streaky bacon or good quality pork sausages.
- Coffee or Fresh Juice: A freshly brewed pot of coffee or a tall glass of freshly squeezed orange juice is the ideal beverage to accompany this indulgent breakfast.
- A Lighter Dessert: If you’re serving these as part of a larger meal, consider following up with something zesty like our Lemon Crumb Bars Recipe to cleanse the palate.
Frequently Asked Questions
Cinnamon Roll French Toast Bites
Ingredients
Method
- Prepare the Bread and Coating: Start by cutting your loaf of brioche into uniform 2.5cm (1-inch) cubes. In a shallow dish or a pie plate, mix together the 100g of caster sugar and 2 tsp of ground cinnamon for the coating. Set this aside.
- Make the Custard: In a medium-sized mixing bowl, whisk together the 2 large eggs, 120ml whole milk, 60ml double cream, 2 tsp vanilla extract, 1/2 tsp ground cinnamon, and a pinch of salt until everything is thoroughly combined and smooth. The science behind a good custard is fascinating; it's all about getting the right ratio of eggs to dairy for a rich but not scrambled texture. You can read more about it in this excellent guide to French toast science.
- Soak the Bread: Pour the custard mixture into another shallow dish. Working with a few bread cubes at a time, dip each one into the custard, letting it soak for about 15-20 seconds on each side. You want it to absorb the liquid but not become completely saturated and fall apart.
- Coat in Cinnamon Sugar: Immediately transfer the soaked bread cubes to the cinnamon-sugar mixture. Gently toss them until they are evenly and generously coated on all sides. Place the coated cubes on a wire rack or a large plate while you repeat the process with the remaining bread.
- Fry the Bites: Place a large, non-stick frying pan or skillet over a medium heat. Add about 1 tablespoon of butter and let it melt until it’s foaming. I find that keeping the heat at a steady medium is crucial to avoid burning the sugar.
- Cook in Batches: Carefully place a single layer of the coated bread cubes into the hot pan, ensuring you don't overcrowd it. Fry for 1-2 minutes on each side, until they are deep golden brown and crispy all over. Use tongs to turn them. Transfer the cooked bites to a plate lined with kitchen paper.
- Continue Cooking: Wipe out the pan with kitchen paper, add fresh butter, and repeat the frying process with the remaining bites until they are all cooked.
- Prepare the Icing: While the last batch is frying, make the icing. In a small bowl, beat the softened cream cheese until smooth. Sift in the icing sugar and mix until combined. Add the 1 tbsp of milk and 1/2 tsp of vanilla extract, and stir until you have a smooth, drizzly consistency. If it's too thick, add a tiny splash more milk.
- Serve Immediately: Pile the warm French toast bites onto a platter or into individual bowls. Drizzle generously with the cream cheese icing and serve straight away.
Notes
I really hope you give this Cinnamon Roll French Toast Bites recipe a go for your next special breakfast. It’s a real joy to make and an even bigger joy to eat. Seeing a big platter of these disappear in minutes is one of my favourite kitchen moments. If you do try them, I’d love to hear how they turned out for you. Please leave a comment below and let me know! Happy cooking.
– Marcus Bennett
