Save My nephew once asked why cereal had to be boring, and that's when I realized I'd been making French toast all wrong. Instead of serving it as a plate, what if I cut it into tiny golden cubes and let him pour milk over them like his favorite cereal? The look on his face when he discovered he could dip crispy cinnamon-sugar toast into cold milk made me laugh—and it solved every breakfast argument in our house from that moment on.
There's something magical about cooking with someone who rediscovers their own childhood through food. A friend visited on a lazy Sunday, and when she saw these little toast cubes swimming in a bowl of milk, she closed her eyes and smiled—not from nostalgia, but from the pure joy of something delicious that didn't require an elaborate production. We sat at the kitchen counter spooning bites straight from the serving bowl, and she said it was exactly what her Saturday morning needed.
Ingredients
- 6 slices brioche or white sandwich bread: Brioche's natural sweetness and tender crumb make it ideal, but any soft sandwich bread works beautifully—the key is using slightly stale bread that can soak up custard without falling apart.
- 2 large eggs: These bind everything together and create that signature creamy interior that contrasts with the golden crust.
- 1/2 cup whole milk: Whole milk makes the custard richer and smoother than skim; if you only have low-fat, that works too, though you'll notice the difference in texture.
- 1 tbsp granulated sugar: Added to the egg mixture for subtle sweetness that doesn't overpower.
- 1/2 tsp ground cinnamon: This spice does the heavy lifting for flavor—don't skip it, and make sure yours isn't sitting in the cupboard for three years.
- 1/2 tsp pure vanilla extract: A small amount that rounds out the flavor without making the dish taste like a dessert.
- Pinch of salt: Enhances every other flavor and makes the cinnamon sing.
- 2 tbsp unsalted butter: Use real butter here; it's what gives the cubes their golden, slightly nutty crust.
- 1/4 cup granulated sugar and 1 tsp ground cinnamon: For coating the finished cubes—this is where the texture and extra flavor shine.
- Maple syrup and milk for serving: Optional but highly recommended; they transform the dish into a complete breakfast experience.
Instructions
- Cut the bread into bite-sized pieces:
- Use a sharp knife to cube the bread into roughly 1/2-inch pieces; you want them small enough to spoon easily but big enough to hold their shape. Slightly stale bread will cut cleaner and hold up better when soaked.
- Make the custard mixture:
- Whisk the eggs, milk, sugar, cinnamon, vanilla, and salt together until completely smooth—there should be no streaks of egg white visible. This is your magic liquid, so take a moment to do it right.
- Soak the bread:
- Add the bread cubes to the bowl and toss gently with a rubber spatula so every piece gets coated in custard without getting smashed. Two to three minutes of soaking is perfect; the bread should be saturated but not waterlogged.
- Cook the first batch:
- Heat 1 tablespoon of butter in a large nonstick skillet over medium heat until it foams and turns light golden. Add half the soaked bread cubes in a single layer and stir frequently with a spatula, turning the pieces often—every 30 seconds or so—until all sides are deep golden brown and crispy, about 2 to 3 minutes total.
- Cook the second batch:
- Remove the first batch to a plate, add the remaining butter to the pan, and repeat with the second half of the bread cubes. The pan should have absorbed all those little nuggets of flavor from the first round, making the second batch even tastier.
- Season with cinnamon sugar:
- Mix the 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl. While the toast cubes are still warm, toss them in the cinnamon sugar until they're evenly coated with a light, sparkly finish.
- Serve as cereal:
- Pour the warm cubes into a bowl and splash with cold milk, or drizzle with maple syrup for a sweeter approach. Eat immediately while they're still crispy on the outside and warm within.
Save One morning, my daughter announced that this breakfast cereal was her favorite discovery since sliced bread (which, I suppose, is the literal foundation here). She built a little fort of toast cubes in her bowl and sipped the milk thoughtfully between bites, treating it like the most serious meal in the world. Those quiet, unhurried moments at the breakfast table became a small ritual we both looked forward to.
The Secret to Perfectly Crispy Cubes
The magic happens in the pan when you resist the urge to let the bread sit undisturbed. Constant, gentle movement ensures the egg coating sets and browns evenly on every side, creating a delicate crust that shatters slightly when you bite it. I learned this the hard way after trying to batch-cook them by sitting back and letting the heat do the work—those cubes turned out half-golden and half-soggy, a lesson I won't forget.
Flavor Variations That Work
Once you master the basic version, the door opens to subtle variations that keep this recipe from becoming repetitive. A pinch of nutmeg in the egg mixture adds warmth, while a touch of orange zest brings brightness and sophistication. Some mornings I've swapped vanilla for almond extract, and others I've added a dash of cardamom for something almost exotic, but the cinnamon-sugar coating always remains the constant that makes it recognizable as this beloved breakfast.
Customizing for Your Kitchen
This recipe adapts beautifully to what you have on hand and what you're craving that morning. The framework stays steady—bread, eggs, milk, cinnamon—but everything else is negotiable, and that's its greatest strength.
- Dairy-free versions work perfectly with plant-based milk and butter, though I find oat milk creates the richest custard.
- Add a tablespoon of brown sugar to the cinnamon-sugar coating for deeper molasses notes.
- If you have stale challah or even leftover dinner rolls, they'll work beautifully in place of brioche.
Save What started as a silly answer to a child's question became a breakfast I now make for anyone who needs reminding that simple pleasures are sometimes the most satisfying. Every time I make this, it feels like a small act of care.
Common Recipe Questions
- → What bread works best for these bites?
Brioche or white sandwich bread works well, preferably slightly stale to hold shape when soaked.
- → Can I use dairy alternatives?
Yes, you can substitute whole milk and butter with dairy-free options for a lactose-free version.
- → How do I achieve the crispiness?
Cook the soaked bread cubes in butter over medium heat, turning frequently to brown all sides evenly.
- → What spices enhance the flavor?
Cinnamon adds warmth, and a pinch of nutmeg in the egg mixture can deepen the flavor profile.
- → How should these be served?
Serve warm in a bowl with a splash of milk or drizzle of maple syrup for added sweetness.