French Toast Cubes Recipe

Prepare bread

Trim crusts if desired and cut each slice of day-old brioche or challah into 1-inch cubes. Place cubes in a single layer on a rimmed baking sheet while you make the custard.

Make custard

In a large shallow bowl or a wide baking dish, whisk together the 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon fine sea salt, and optional 1 teaspoon orange zest until smooth and pale.

Soak cubes

Working in batches to avoid soggy, falling-apart pieces, add a handful of bread cubes to the custard and gently toss with a fork or by hand until each cube is coated and has absorbed some custard (about 15–30 seconds per batch). Transfer soaked cubes back to the baking sheet in a single layer and repeat with remaining bread.

Preheat pan

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of the unsalted butter and 1 teaspoon neutral oil to the pan; swirl to coat and prevent burning. Keep remaining butter nearby for subsequent batches.

Pan-fry cubes

Add the soaked bread cubes in an even layer, leaving small gaps so steam can escape. Cook without moving for 2–3 minutes until undersides are golden-brown, then toss or turn cubes with a spatula or tongs and cook another 2–3 minutes until most sides are evenly browned and crisped (cooking time will vary depending on pan size; work in batches to avoid overcrowding). If pan becomes dry or butter browns too much, add another 1 tablespoon butter between batches.

Finish and keep warm

Transfer cooked cubes to a warm baking sheet in a single layer and place in a 200°F (95°C) oven to keep warm while you finish remaining batches.

Prepare dusting and syrup

In a small bowl, mix the 2 tablespoons powdered sugar with 1/2 teaspoon extra ground cinnamon. Warm the maple syrup gently in a small saucepan or microwave until just warm (do not boil). If desired, stir in the optional 1 tablespoon butter into the warm syrup for a silkier dipping sauce.

Serve

Pile French toast cubes on a serving platter or individual plates. Lightly dust with the powdered-sugar/cinnamon mixture. Serve immediately with warmed maple syrup for dipping. Offer extra cinnamon or powdered sugar at the table.

Storage and reheating

Leftover cubes can be refrigerated in an airtight container for up to 2 days. Reheat in a 350°F (175°C) oven on a baking sheet for 8–10 minutes to re-crisp, or toss in a 350°F air fryer for 3–5 minutes.