Mini French Toast Bites

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Just when you think french toast can’t get any better – try it in mini size. Both fun to make and even more fun to eat!

Mini French Toast Bites - fun to make and even more fun to eat!

I have a new post-race tradition. Sit down to a huge plate of french toast, wash it down with a tall orange juice, and a giant bowl of fruit that is probably large enough to feed a family of 4. Mmm, mangoes and cantaloupe.

On Saturday, I came home from the city completely famished. Anything in sight sounded good. So while I inhaled a leftover baked sweet potato (so random, I know), I began slicing a baguette we had on the counter and before I knew it, french toast was on the menu. Wham bam, thank you ma’am.

This recipe was totally unplanned and I wasn’t even going to share it on my blog. But how could I keep this buttery, syrup drenched mountain of bite-sized french toast to myself?

Just when you think french toast can't get any better - try it in mini size. Both fun to make and even more fun to eat!

French toast isn’t anything new or inventive, but when you use different shapes and sizes of bread – it all of a sudden becomes interesting again. For the record, french toast is always interesting to me. Comfort food at its finest.

Kevin makes a mean stack of french toast on the regular. So simple – 3 eggs, half-and-half, milk, cinnamon, 8 slices of bread. We usually share the batch on lazy Sunday mornings while Jude watches us eat it.

Sort of like this, actually…

Jude & french toast

Get your eyes off my french toast, buddy.

As I was saying, this french toast is laughably simple. Basic, quick, no secret ingredients, no frills. Sometimes I add a little orange zest to the egg mixture soak. It pairs wonderfully with the cinnamon. Try it!

First, grab a large crusty french baguette from the store. Sorry guys, I didn’t bake the baguette myself. It’s ok to cheat a little, especially when you’re starving. Crusty is key – make sure your baguette is nice and crisp.

I let this loaf go stale for about 2 days before making the french toast. So, buy a loaf on Thursday for a Saturday or Sunday morning breakfast.

Slice it up into 1-1.5 inch slices.

Just when you think french toast can't get any better - try it in mini size. Both fun to make and even more fun to eat!

The egg mixture is simply 3 eggs, 1/2 cup half-and-half, and 1/2 cup milk. I strongly suggest half-and-half because you want an extra thick custard soak. The thicker, the better. Add a dash of cinnamon and watch the little guys soak up all the goodness.

Let the mini slices of crusty bread soak in the egg mixture for a few minutes as you heat up the pan. Butter the pan generously – I usually use 1 Tablespoon of butter; it gives the french toast a much more flavorful crust as opposed to using oil or nonstick spray. Your kitchen will begin to smell incredible at this point. I wish everyday was french toast day. Kevin, are you reading?

Cook the mini french toast slices until browned on both sides – 3 minutes on each side. Use tongs to flip them – it’s so much easier that way. Pile the french toast up nice and high and slather in a cascade of maple syrup and a dash of powdered sugar, if you’re feeling extra sweet.

The recipe makes enough for 4 people – but that absolutely depends on how hungry you are. Because of the small size, these are perfect for little kitchen helpers. 🙂

Mini French Toast Bites - fun to make and even more fun to eat!

You may not be able to find the exact size baguette I used, so if you have leftover slices of bread — I’m sure you can find a use for them. I like to spread crusty baguettes with homemade honey roasted peanut butter. Likewise, if you have leftover egg custard, you can either discard or grab regular bread slices and make more french toast.

Since this recipe was completely unplanned, it was pure torture to snap these few pictures before digging in! I was absolutely starving. I inhaled the above plate in about 10 seconds. Bon appétit!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Mini French Toast Bites

Just when you think french toast can't get any better - try it in mini size. Both fun to make and even more fun to eat!


  • one 13 oz french baguette (anywhere around that size)
  • 3 large eggs
  • 1/2 cup (120ml) half-and-half1
  • 1/2 cup (120ml) milk (I use 1%)
  • 1/2 teaspoon ground cinnamon
  • 1-2 Tablespoons unsalted butter, for greasing the pan


  1. Slice baguette into 1 - 1.5 inch slices. Set aside.
  2. In a medium bowl, whisk the eggs, half-and-half, milk, and cinnamon together until combined. The mixture will be thick and creamy. Pour in a pie dish or baking pan, whichever is easiest for you. Make ahead: at this point, you can cover the mixture up tightly and refrigerate until the morning when you are ready to make french toast.
  3. Soak the bread slices in the mixture for about 2 minutes on each side.  Meanwhile, over medium-low heat, melt 1 Tablespoon of butter in a skillet pan. Place however many slices of bread fir into the pan and cook until gold brown on each side, about 3 minutes on each side. Melt more butter in skillet pan for the next batch, if needed.
  4. Serve immediately with butter, maple syrup, confectioners' sugar, and/or fruit.

Recipe Notes:

  1. I do not recommend substituting for the half-and-half. It gives the egg mixture the thickest consistency for soaking the bread. If anything, you may use 1 cup of whole milk instead of the 1/2 milk + 1/2 half-and-half.

The recipe makes enough for 4 people - but that absolutely depends on how hungry you are. You may not be able to find the exact size baguette I used, so if you have leftover slices of bread -- I'm sure you can find a use for them (like this crostini!). Likewise, if you have leftover egg custard, you can either discard or grab regular bread slices and make more french toast.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Try my Overnight French Toast Bake – this make-ahead recipe is in my cookbook

Overnight French Toast Bake in Sally's Baking Addiction Cookbook

And my Blueberry French Toast Casserole!

French Toast Casserole on


See more breakfast recipes.



Mini French Toast




  1. I’ve never thought of making mini-french toast before- and I love the idea of using a baguette 🙂 Thanks for sharing your creativity. And..your dog is so cute (and he does look like he’s eyeing your meal!)

  2. I made these yesterday and they were really good (I think I´ll make another batch today!). I just have a question regarding the consistency because I´ve never made or eaten French Toast before: Is it supposed to be crunchy on the edges and more spongy in the middle, or should it be completely crunchy?

  3. Sally!! What an awesome idea and since I love everything (well almost everything ) miniature this recipe will be perfect to try asap. I’ve never made my french toast with 1/2 and 1/2 but I bet it takes it to a whole new level 🙂

  4. I made this for brunch this morning and it was delicious! I’m in the UK and half-and-half isn’t something we have over here, so had to go against your advice and substitute it. I went for single cream and it seemed to work just as well. Just a tip for any Brits that are reading! 🙂

  5. Love French Toast and I will be leaving the other half of the baguette to stale! I also add a dash of vanilla and nutmeg to my FT batter. Had not used half and half, though. Will try that as well. (Just need to walk a bit extra!) Thanks for the new twist!

  6. Hi Sally,
    I’m new & have just stumbled upon your wonderfully enriched blog! I’m from Sydney Australia so could you kindly please explain what ‘ half & half ‘ is exactly?
    I’ve seen it written in many American recipes & no one has ever bothered to actually explain a simplified version.. 🙁 For the record-your muffins are very successful in this household & always disappear within the hour!

  7. Great Blog!! Love your recipes and purchased your cookbook which has inpired me to bake more!! Just wondering for the french toast, do you have to prepare the egg mixture the night before or can I prep it the morning of….so basically do you recommend this egg mixture to be refridgerated?

    Thanks! #Foodielove!

    1. Hi Rose! Thank you so much for purchasing my cookbook. You do not have to make the egg mixture ahead of time and keep in the refrigerator. You could, but do not have to.

  8. I can’t wait to make them tomorrow! What are you training for BTW? I run half marathons and am training for 26.2! Gulp! I only have a smoothie or fruit and coffee before I run too or else I don’t feel so hot.

  9. Whenever I attempt to make French Toast the egg never seems to cook or if it does it turns into half french toast half fried egg! What am I doing wrong? Thank you 🙂

      1. I always follow what the recipe states but I’ll definitely try turning up the heat if it means the French Toast will work! Thank you <3

  10. Made these for the boyfriend easter weekend and he was like “omg these are soo good!” We devoured them but they were exactly what i wanted.. something crispier than regular french toast. I love all your recipes! looking for more to try this week.

  11. Let me tell you how desperate I was to try your recipe: I hate egg whites in all forms and when I rarely do make French Toast, I’d beat the eggs up with milk and flour to form almost a paste so there wouldn’t be one speck of fried egg white around the edges of the bread.
    I only had 2 eggs and your recipe called for 3, so I wasn’t too concerned on the lack of egginess at this point Ü I didn’t have any milk but I did have half ‘n half. I used equal parts of powdered coffee cream (the horrors!) to equal parts of hot water and got my milk that way! My baguette was just on the verge of being too hard to cut but I managed to survive without severing off any digits. THAT FRENCH TOAST WAS AMAZING! Oh mah goodness….it was so yummy! I splurged and used my new Saigon Cassia ground cinnamon in the liquid batter and on the top and it was pure heaven! Long Life Sally ♥ Thank you so much!

  12. made this this morning and it was FANTASTIC!!! served with maple syrup + blueberries 🙂 HUGE hit with the husband too. thanks for the great recipe!!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally