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Baked Cinnamon Sugar French Toast Bites

Fluffy, custard-soaked brioche bites baked in a mini muffin tin and rolled in cinnamon sugar. Served warm with a generous drizzle of maple syrup.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 bites
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

The Bread
  • 1 loaf Brioche bread cubed into 1-inch pieces
The Custard
  • 4 large eggs
  • 1 cup whole milk
  • 0.25 cup heavy cream
  • 0.33 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
The Coating & Topping
  • 0.5 cup granulated sugar for rolling
  • 1 tbsp cinnamon for rolling
  • 4 tbsp unsalted butter melted
  • 0.5 cup maple syrup warmed

Equipment

  • Mini muffin tin
  • Mixing bowls
  • Whisk
  • Pastry brush

Method
 

  1. Preheat oven to 350°F (175°C). Grease a mini muffin tin generously.
  2. Whisk eggs, milk, cream, 1/3 cup sugar, vanilla, cinnamon, and nutmeg in a large bowl.
  3. Add bread cubes to the custard mixture and toss to coat. Let soak for 5-10 minutes.
  4. Scoop the soaked bread into the muffin tin slots, pressing gently to compact them.
  5. Bake for 20-25 minutes until puffed and golden brown.
  6. Mix remaining sugar and cinnamon in a small bowl. Melt the butter.
  7. Remove bites from oven. While warm, brush with butter and roll in cinnamon sugar.
  8. Serve immediately stacked on a plate with warm syrup.

Notes

Stale bread works best for this recipe as it absorbs the custard without becoming mushy. You can prep the bread cubes the night before.