French Toast Pieces with Syrup Drizzle
There’s a special kind of magic that happens on a weekend morning, when the pace slows down and the kitchen fills with the scent of something wonderful. For us, that scent is often cinnamon, vanilla, and butter sizzling in a pan. We’ve taken our love for classic French toast and turned it into something a bit more fun, a bit more shareable, and, dare I say, even more delicious: these delightful French Toast Pieces. After testing this recipe five times, I finally got it just right, achieving the perfect balance of a crisp, caramelised shell and a soft, pillowy interior in every single bite.
What makes these little morsels of joy so special is their very nature. Instead of a single slice, you get a whole bowl of bite-sized toast cubes, each one a perfect vehicle for a generous drizzle of maple syrup and a dusting of icing sugar. They’re fantastic for little hands to grab, for guests to graze on during a lazy brunch, or for you to savour slowly with a cup of coffee. This isn’t just breakfast; it’s an experience. It’s the kind of dish that makes memories, the one everyone seems to ask for again and again. It’s a simple transformation that elevates a beloved breakfast into something truly memorable.
Recipe Overview
These French Toast Pieces are all about texture and flavour. We use thick-cut brioche for its rich, buttery quality, which soaks up the cinnamon and vanilla-spiced custard beautifully without becoming soggy. When fried in butter, the sugars caramelise to create an irresistible golden-brown crust on all sides. I found through testing that letting the soaked pieces rest for just a moment before frying is the key to that perfect exterior crispness. Expect a warm, comforting mouthful that’s sweet, fragrant, and utterly satisfying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love These French Toast Pieces
- Genuine Flavour: Each piece boasts a wonderfully crisp, buttery crust that gives way to a light, fluffy, and custardy centre. The warm notes of cinnamon and high-quality vanilla extract permeate every bite.
- Ready in Under 30 Minutes: From cubing the bread to serving up a warm bowl, this entire dish comes together in about 25 minutes, making it ideal for a special breakfast that doesn’t demand your whole morning.
- Flexible Recipe: This recipe is a fantastic base for your own creations. Try adding a pinch of nutmeg or cardamom to the custard, a little orange zest for brightness, or serve with a chocolate drizzle instead of syrup.
- Great for Sharing: These pieces work beautifully for a family-style brunch or a gathering with friends. Set out bowls of toppings like fresh berries, whipped cream, and different syrups, and let everyone build their own perfect bite.
- Family Tested: My whole family adores this recipe. The kids love that they can eat them with their fingers, and my husband always gets compliments when he makes them for guests. It’s a certified hit in our home.
Ingredients You’ll Need
For the best results, start with good quality ingredients. I always opt for a day-old brioche loaf; its slightly drier texture is a dream for soaking up the custard without disintegrating. When it comes to vanilla, I find a good-quality extract like Nielsen-Massey makes a noticeable difference to the final flavour profile. And please, use proper butter – it’s essential for that golden, nutty crust!
- 450g day-old brioche loaf
- 4 large free-range eggs
- 120ml full-fat milk
- 60ml double cream
- 2 tbsp caster sugar
- 1.5 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
- 60g unsalted butter, for frying
- For Serving:
- Pure maple syrup, for the drizzle
- Icing sugar, for dusting
- Fresh berries (such as raspberries, blueberries, and strawberries)
Sara’s Tip: If your bread is fresh, you can dry it out slightly. Cut it into thick slices and leave them out on a wire rack for a few hours, or bake them on a low heat (around 140°C) for 10-15 minutes until just dry to the touch, not toasted.
How to Make French Toast Pieces
The process for making these golden bites is straightforward. The key is to work in batches to avoid overcrowding the pan, which ensures every single piece gets beautifully browned and crisp. This method turns a simple French toast into an even more delightful breakfast treat.
- Prepare the Bread: Take your brioche loaf and slice it into thick slices, about 2.5cm (1 inch) thick. Then, cut these slices into cubes of a similar size. Place all the bread pieces in a large, shallow dish.
- Make the Custard: In a medium bowl, whisk together the eggs, milk, double cream, caster sugar, ground cinnamon, vanilla extract, and salt. Whisk vigorously until the mixture is smooth, pale, and well combined.
- Soak the Bread: Pour the egg mixture evenly over the bread cubes in the shallow dish. Gently toss the pieces with your hands or a soft spatula to ensure they are all lightly coated. Let them sit for 2-3 minutes, but no longer. You want them to absorb some custard, not become completely saturated.
- Rest the Pieces: I find that this small step makes a huge difference. Carefully transfer the soaked bread pieces to a wire rack set over a baking tray. Let them rest for just 2-3 minutes. This allows any excess custard to drip away, which helps create a much crispier finish when frying.
- Heat the Pan: Place a large non-stick frying pan or skillet over a medium heat. Add about a tablespoon of the butter and let it melt and foam.
- Fry the French Toast Pieces: Working in batches, carefully place a single layer of the bread cubes into the hot pan. Don’t overcrowd it. Cook for about 2-3 minutes per side, turning them gently until all sides are a deep golden brown and beautifully crisp. What works best for me is using a pair of kitchen tongs to turn each piece individually.
- Keep Warm: As each batch is cooked, transfer the finished French Toast Pieces to a plate lined with kitchen paper or a clean wire rack. You can keep them warm in a low oven (around 100°C) while you cook the remaining batches, adding more butter to the pan as needed.
- Serve Immediately: Once all the pieces are cooked, pile them into a serving bowl. Dust generously with icing sugar, add a handful of fresh berries, and finish with a liberal drizzle of warm maple syrup. Serve straight away.
Tips From My Kitchen
- Temperature Control: A consistent medium heat is your best friend here. If the pan is too hot, the butter and sugar will burn before the centre of the toast pieces is cooked through. If it’s too cool, the bread will absorb too much butter and become greasy rather than crisp.
- The Secret Step: I used to struggle with this dish until I discovered this technique. Don’t skip the step of resting the soaked pieces on a wire rack. I learned that this is truly the secret to preventing sogginess and achieving that perfect, crisp exterior that makes these so irresistible.
- Make-Ahead: You can cube the bread and store it in an airtight container at room temperature a day in advance. The custard mixture can also be whisked together, covered, and refrigerated for up to 24 hours. Just give it a quick whisk before using.
- Storage: While these are best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them on a baking tray in an oven preheated to 180°C (160°C fan) for 5-8 minutes, or until warmed through and crisp again.
Equipment You’ll Need
- Large non-stick frying pan or skillet
- Large shallow dish (for soaking)
- Medium mixing bowl and whisk
- Wire cooling rack
- Kitchen tongs or a spatula
What to Serve With French Toast Pieces
These pieces are wonderfully versatile and pair well with a variety of breakfast and brunch dishes. While a maple syrup drizzle is classic, think about how you can complement the flavours. For something a little different, why not try serving them alongside a savoury main like our Bruschetta Chicken for a truly decadent brunch?
- Salty Contrast: A few rashers of crispy streaky bacon or some quality breakfast sausages provide a fantastic salty counterpoint to the sweet, rich toast.
- Fresh Fruit Compote: A warm berry compote, made by gently simmering mixed berries with a little sugar and a squeeze of lemon juice, is a delightful alternative to plain syrup.
- Drink Pairing: A robust, freshly brewed coffee or a classic English breakfast tea is ideal. For a celebratory brunch, a glass of sparkling Prosecco or a Mimosa adds a touch of elegance.
Frequently Asked Questions
French Toast Pieces
Ingredients
Method
- Prepare the Bread: Take your brioche loaf and slice it into thick slices, about 2.5cm (1 inch) thick. Then, cut these slices into cubes of a similar size. Place all the bread pieces in a large, shallow dish.
- Make the Custard: In a medium bowl, whisk together the eggs, milk, double cream, caster sugar, ground cinnamon, vanilla extract, and salt. Whisk vigorously until the mixture is smooth, pale, and well combined.
- Soak the Bread: Pour the egg mixture evenly over the bread cubes in the shallow dish. Gently toss the pieces with your hands or a soft spatula to ensure they are all lightly coated. Let them sit for 2-3 minutes, but no longer. You want them to absorb some custard, not become completely saturated.
- Rest the Pieces: I find that this small step makes a huge difference. Carefully transfer the soaked bread pieces to a wire rack set over a baking tray. Let them rest for just 2-3 minutes. This allows any excess custard to drip away, which helps create a much crispier finish when frying.
- Heat the Pan: Place a large non-stick frying pan or skillet over a medium heat. Add about a tablespoon of the butter and let it melt and foam.
- Fry the French Toast Pieces: Working in batches, carefully place a single layer of the bread cubes into the hot pan. Don't overcrowd it. Cook for about 2-3 minutes per side, turning them gently until all sides are a deep golden brown and beautifully crisp. What works best for me is using a pair of kitchen tongs to turn each piece individually.
- Keep Warm: As each batch is cooked, transfer the finished French Toast Pieces to a plate lined with kitchen paper or a clean wire rack. You can keep them warm in a low oven (around 100°C) while you cook the remaining batches, adding more butter to the pan as needed.
- Serve Immediately: Once all the pieces are cooked, pile them into a serving bowl. Dust generously with icing sugar, add a handful of fresh berries, and finish with a liberal drizzle of warm maple syrup. Serve straight away.
Notes
I really hope you and your family enjoy these French Toast Pieces as much as we do. They have brought so much joy to our weekend mornings, and I love how simple yet special they feel. If you give them a try, I’d be thrilled to hear how they turned out for you. Please leave a comment below and let me know what you thought!
Happy cooking,
Sara
