Cinnamon French Toast Bites 
Ingredients
4 thick slices of slightly stale white bread
2 large eggs
¼ cup milk
Pinch of fine salt
¼ cup granulated white sugar
½ teaspoon ground cinnamon
3 tablespoons salted butter, divided
For serving:
Maple syrup
Instructions
1. Prepare the bread
Using a serrated knife, cut the crusts off each slice of bread, removing all four sides. Discard the crusts or reserve for breadcrumbs. Place each crustless slice on the cutting board. Cut each slice into 9 equal cubes by making 2 parallel cuts in one direction, then 2 parallel cuts perpendicular to the first. You should have 36 total bread cubes, each approximately 1 inch in size.
2. Make the egg mixture
In a medium bowl, crack the eggs. Add the milk and a pinch of fine salt. Whisk vigorously with a fork or a small whisk for about 30 seconds, until the mixture is completely smooth, pale yellow, and uniform in color with no streaks of egg white.
3. Prepare the cinnamon sugar
In a shallow bowl or small plate, combine the granulated white sugar and ground cinnamon. Stir with a fork for about 15 seconds, breaking up any clumps and ensuring the cinnamon is evenly distributed throughout the sugar.
4. First batch: sauté the bread cubes
Place a large non-stick or cast-iron skillet over medium-high heat. Add 1½ tablespoons of butter to the skillet. Swirl the pan gently as the butter melts; it should foam, then subside. Continue heating until the butter is melted and just begins to turn a very light golden color (about 1 minute). Do not let the butter brown or smoke.
Working quickly, take half of the bread cubes (18 cubes) and drop them into the egg mixture. Using your clean hands or a large fork, turn the cubes gently to coat all sides. Lift the cubes out one by one, allowing excess egg mixture to drip back into the bowl for about 3 seconds each. The cubes should be moistened but not dripping.
Transfer the coated cubes directly into the hot skillet. They should sizzle immediately. Using a wooden spoon or a heatproof silicone spatula, toss and stir the cubes continuously for 2 to 3 minutes, scraping the bottom of the pan to promote even browning. The goal is to brown all sides of each cube, not just one. The cubes are ready when they are deep golden brown on most surfaces and feel slightly firm to the touch.
5. Coat in cinnamon sugar
Remove the cooked cubes from the skillet with a slotted spoon or tongs, shaking gently to allow any excess butter to drip back into the pan. Immediately transfer the hot cubes to the bowl of cinnamon sugar. Toss gently by shaking the bowl or using a spoon until each cube is evenly coated. Using the slotted spoon, transfer the coated cubes to a serving plate in a single layer (do not stack them, or the coating may become sticky).
6. Repeat with the remaining bread
Add the remaining 1½ tablespoons of butter to the skillet. Allow it to melt over medium-high heat, swirling to coat the bottom. Repeat the entire process with the remaining 18 bread cubes: dip in egg mixture, sauté for 2 to 3 minutes while tossing continuously, then transfer to the cinnamon sugar bowl and coat. Place the finished cubes on the same serving plate, next to the first batch.
7. Serve immediately
Serve the cinnamon French toast bites warm, ideally within 5 minutes of cooking. Place a small bowl of maple syrup on the side for dipping. For best texture, do not let the bites sit uncovered for more than 10 minutes before serving, as they will lose their crisp exterior.
Cinnamon French Toast Bites
