Since I have all my children back at home, I am attempting to make a hot cooked breakfast. When you only have 2 children and they don't usually like eating a big breakfast, it makes it a little tougher to put the time and energy into doing anything to complicated, especially when you are NOT a morning person.
I found this recipe at Multiply Delicious and thought I would give it a try. It was a fun take on an old favorite and a big hit with ALL the kids. Granted, it does take a little bit more work cutting the bread into cubes and cooking them individually. But because of this, it becomes a finger food and great to grab and eat when you children are running out the door to school or work. I do have a few recommendations that I will post at the bottom.
Cinnamon Sugar French Toast Bites
3 Tablespoons Sugar
2 teaspoons ground cinnamon
2 large eggs
1/2 cup buttermilk
1/2 cup milk
1 teaspoon vanilla extract
Pinch of Salt
1 loaf french bread, cut into 1-inch cubes
2 Tablespoons unsalted butter
In a large bowl, stir together the sugar and cinnamon. Set aside.
In a large shallow bowl, whisk together the eggs, buttermilk, milk, vanilla, and salt until blended. Place the bread cubes in the egg mixture and using a large spoon, toss gently until the cubes are evenly coated and all the egg mixture has been absorbed.
In a large frying pan over medium heat, melt 1 tablespoon of the butter. Add half the coated bread cubes and cook, turning often, until golden brown on all sides, about 5 minutes. Transfer the cubes to the bowl holding the cinnamon sugar and toss to coat. Repeat with the remaining bread cubes and 1 tablespoon butter.
Divide the french toast bites into individual servings and sprinkle with remaining cinnamon-sugar. Serve with maple syrup.
Here are my suggestions:
First I think I would cut these into strips instead of cubes. Then you could eat them like French Toast dippers. They would be easier to cook (not as many things to turn), but they could still be a finger food and you could still roll them in the cinnamon sugar.
In the recipe it says to put half the bread cubest into the batter then into the pan. I felt mine got a little to soggy. Even after cooking all the edges slowly, they were a bit to mushy inside for my liking. But this is coming from a girl who doesn't like runny eggs :) So, the fact you have now cut your bread into strips, it makes it easier to dip them individually into the egg mixture, then put them into the pan without to much soaking.
I would also consider adding 3 or 4 eggs instead of just the two. But I do like mine a little thicker and eggier (is that a word?).
I also served mine with THIS SYRUP, instead of the maple. You already have the buttermilk, so whip up a batch of this. Just remember to put it in a larger pan because it at least doubles while boiling and you don't want it to burn or bubble over. You can keep this in the fridge and is yummy on ice cream or just eating with a teaspoon when not on a diet :)