Whenever I have a leftover loaf of hearty French or Italian bread lying around, I always love to cut it up and do something creative with it. Sometimes I’ll make bread crumbs or croutons, or maybe garlic bread or panzanella, but on weekends there’s nothing better than French toast.
Thing is, I tend to think big, bready slices of traditional French toast are just too heavy for breakfast. That’s why I love this idea of cutting up bite-sized cubes of day-old bread, soaking them in egg, milk, cinnamon and vanilla, and bubbling ’em in a pan with a little butter. The smell is incredible and the taste is light, fluffy, moist and full of all the French toast goodness you know and love.
Whether you top these little bites with fresh fruit, whipped cream or maple syrup, I know you’ll just love them, and kids will too. Plus, they’re just as simple and quick to make as traditional French toast, even if you’re not a morning person!
- 1/2 loaf day-old French or Italian bread, day-old French or Italian bread
- 3 eggs
- 1/2 cup low-fat or fat-free milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Trim crusts off of bread and cut into 1-inch-thick cubes. In a bowl, beat eggs, milk, vanilla, and cinnamon. Add bread cubes and mix to saturate.
- Lightly butter a 10- to 12-inch nonstick frying pan. Place pan over medium-high heat. Lift bread cubes from mixture, shaking off excess liquid. Add cubes to hot pan and cook (adjust heat if necessary), turning as needed, until golden brown, about 5 minutes. Keep warm.
- Repeat to soak and cook remaining cubes. Discard any remaining egg mixture.
- If desired, top with maple syrup, whipped cream, powdered sugar or fruit of your choice.