Cinnamon Sugar French Toast Bites

Ingredients

4 thick slices of slightly stale white bread
2 large eggs
¼ cup whole milk
A pinch of salt
¼ cup granulated sugar
½ teaspoon ground cinnamon
3 tablespoons unsalted butter, divided
Maple syrup, for serving (essential for dipping)

Instructions

Step 1: Prepare the Bread Cubes
Using a sharp knife, carefully cut the crusts off the slices of bread. Cut each slice into 9 equal, uniform cubes (or as close to cubes as possible). Set them aside.

Step 2: Prepare the Egg Mixture and Cinnamon Sugar
In a medium-sized, shallow bowl, whisk together the eggs, milk, and salt until the mixture is smooth and well combined. In a separate, shallow bowl, combine the granulated sugar and ground cinnamon, stirring until they are evenly mixed. Set both bowls aside.

Step 3: Cook the First Batch
Place a large non-stick skillet or frying pan over medium-high heat. Add 1½ tablespoons of the butter to the pan and allow it to melt until it is sizzling but not browning. Quickly take half of the bread cubes and toss them in the egg mixture, ensuring they are evenly coated. Using your hands or a slotted spoon, lift the cubes out, allowing any excess egg mixture to drip off.

Step 4: Sauté the Bites
Add the egg-coated bread cubes to the hot skillet. Using a wooden spoon or spatula, « sauté » the cubes, tossing and stirring them continuously, for about 2 to 3 minutes. Cook until they are golden brown and crispy on all sides. The continuous tossing helps brown all the surfaces evenly.

Step 5: Coat in Cinnamon Sugar
Remove the cooked French toast bites from the skillet and immediately transfer them to the bowl of cinnamon sugar. Toss them gently until they are evenly coated on all sides. Transfer the coated bites to a serving plate.

Step 6: Repeat with the Remaining Batch
Repeat the cooking process with the remaining butter and the rest of the bread cubes. Remove them from the pan and toss them in the cinnamon sugar mixture.

Step 7: Serve Immediately
Serve the Cinnamon French Toast Bites immediately while they are warm and crispy. Serve with a small bowl of maple syrup for dipping or drizzling.