Ingredients
1 loaf brioche bread, cut into bite-sized cubes
4 large eggs
1 cup whole milk
2 tablespoons brown sugar
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
4 tablespoons butter
Cinnamon Sugar Coating
1/2 cup granulated sugar
2 teaspoons ground cinnamon
Icing
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
Cut the brioche bread into small bite-sized cubes and set aside for about 15 minutes so the bread slightly dries out.
In a large mixing bowl, whisk together eggs, milk, brown sugar, vanilla extract, cinnamon, and nutmeg until smooth.
Add the bread cubes to the mixture and gently toss until evenly coated. Do not oversoak the bread.
Heat a large skillet over medium heat and melt 2 tablespoons butter.
Add the coated bread cubes in a single layer and cook for several minutes, turning often until all sides are golden brown and slightly crisp.
Repeat with the remaining butter and bread cubes if cooking in batches.
In a separate bowl, combine granulated sugar and cinnamon for the coating.
While the French toast bites are still warm, toss them gently in the cinnamon sugar mixture until fully coated.
In a small bowl, whisk together powdered sugar, milk, and vanilla extract to create the icing.
Drizzle the icing over the warm Cinnamon Roll French Toast Bites before serving.
Serve immediately with maple syrup if desired.
Notes
Use brioche or challah bread for the softest texture and richest flavor.
Slightly stale bread works best because it absorbs the custard mixture without becoming soggy.
Cook over medium heat to ensure the bites become golden brown without burning.
Add cream cheese drizzle instead of vanilla icing for a true cinnamon roll flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the air fryer or oven for the best crispy texture.
Prep Time 15 minutes | Cook Time 15 minutes | Total Time 30 minutes