Save to Pinterest The morning my nephew insisted on eating breakfast "like cereal" sparked something unexpected in the kitchen. I had leftover brioche, eggs, and a whisk, so I started cubing bread almost without thinking. Twenty minutes later, we were dunking golden, cinnamon-sugared toast bites into milk bowls like it was the most natural thing in the world. That silly idea stuck with me because it transformed the way I think about French toast entirely.
I served this at a Sunday morning gathering with my in-laws, worried they'd think it was too unconventional. Instead, my mother-in-law went back for seconds and asked if I was starting a cereal company. That's when I realized some of the best dishes come from happy accidents and a willingness to serve something that makes people smile.
Ingredients
- Brioche or white sandwich bread: Six slices of something soft and a little sweet, because this dish thrives on bread that soaks up flavor without turning mushy.
- Eggs: Two large ones, the foundation of everything custardy and delicious about French toast.
- Whole milk: Half a cup keeps the mixture creamy without overpowering the bread's delicate crumb.
- Granulated sugar and cinnamon: One tablespoon and half a teaspoon respectively go into the egg mixture, creating warmth from the inside.
- Pure vanilla extract: Just half a teaspoon, but it's the difference between good and memorable.
- Salt: A pinch that you won't taste but absolutely need for balance.
- Unsalted butter: Two tablespoons for cooking, because you control the salt this way and the flavor stays golden.
- Cinnamon sugar topping: A quarter cup sugar mixed with one teaspoon cinnamon, the reward that makes each bite special.
Instructions
- Cube your bread:
- Cut six slices into half-inch pieces, about the size of dice. This is where stale bread truly shines, holding its shape when soaked instead of dissolving into paste.
- Mix your custard:
- Whisk eggs, milk, sugar, cinnamon, vanilla, and salt in a medium bowl until the mixture is pale and unified. Smell it—that's what breakfast comfort smells like.
- Soak the bread:
- Toss the bread cubes into the custard and let them sit for two to three minutes, coating gently. Resist the urge to rush this; the bread needs time to drink in all that eggy goodness.
- Cook the first batch:
- Melt one tablespoon of butter in a large nonstick skillet over medium heat, then add half the soaked bread in a single layer. Turn the pieces frequently for two to three minutes until every side turns golden and crispy, listening for that satisfying sizzle.
- Finish the second batch:
- Repeat with the remaining butter and bread cubes, keeping the first batch warm on a plate.
- Coat with cinnamon sugar:
- Mix quarter cup sugar with one teaspoon cinnamon in a small bowl, then toss all the cooked pieces in this mixture while they're still warm so it sticks.
- Serve and enjoy:
- Pour the cereal into bowls and add milk like you would with any breakfast cereal, or drizzle with maple syrup if you want to gild the lily.
Save to Pinterest My daughter now requests this every Saturday morning, and I love that she's grown up thinking breakfast can be fun and unconventional. There's something about eating French toast from a bowl that makes everyone at the table more relaxed and present.
Why Stale Bread Changes Everything
When I first tried this with fresh bread, it fell apart in the egg mixture and cooked unevenly, leaving me frustrated. The next morning, I used two-day-old brioche sitting on the counter, and everything clicked. Stale bread has lost moisture, so it actually absorbs the custard without dissolving, and it crisps up beautifully in the skillet instead of turning dense.
Customizing Your Cereal Bowl
The beauty of this dish is how adaptable it becomes once you understand the foundation. I've added nutmeg to the egg mixture on sleepy mornings when I wanted something extra warm, and I've experimented with adding a splash of almond extract for a different kind of elegance. Some mornings I serve it with fresh berries on the side, and other times I let the cinnamon sugar do all the talking.
Making It Work for Every Diet
This recipe adapts easily if you're working around dietary preferences, and I've made successful versions with oat milk and dairy-free butter that tasted just as indulgent. The key is keeping the ratio of custard ingredients consistent so the bread still soaks up flavor evenly.
- Dairy-free versions work beautifully with any plant-based milk and butter, no adjustments needed.
- A pinch of nutmeg in the egg mixture adds complexity that makes people lean closer to their bowls.
- This dish sits well for about five minutes after cooking, so you can keep a batch warm in a low oven while finishing the second batch.
Save to Pinterest French toast cereal became our answer to mornings that needed something gentle but celebratory. It's proof that breakfast doesn't have to follow rules to be delicious.