These easy French Toast Bites with Cranberry Butter could literally be the highlight of my day, every day. Perfectly firm and chewy, with tart Cranberries and savory butter, they give this morning a “Heck, yeah! Go get ’em!” kind of day.
French toast is a classic. I swear I have stumbled upon a secret. Its name is yogurt. Adding yogurt has been a game-changer. It went from sloppy toast to perfectly firm French toast. It makes me happy. The cranberries… okay, this, for some reason, gives such a great tart flavor; it balances it so well. I feel it is necessary for sustaining life.
Well, let’s get down to it! Here is the ins and outs to how you make this classic 🙂
The Instagram Video:
I like to say they have instructions, but it’s also fun to combine the whole concept and see what you get.
How to make perfect and easy French toast bites
Step one:
Grab all ingredients, a nonstick pan, a medium mixing bowl (these are awesome!), a fork, a spatula, and Pam, if needed. Getting your supplies together saves SO much time! Is there time to waste in the morning?
Step two:
Cut your bread into slices or any shape you would like. Hearts, dinosaurs, Lego pieces…you name it! The world is yours to live in. Do it your way!
Step Three:
Add all the ingredients together in your mixing bowl, including eggs, yogurt, milk, cinnamon, sugar, butter, vanilla, and a dash of salt. Whisk with a fork until thoroughly mixed and there are no globs. If a fork seems too petty, grab a whisk. The whisk gets the job done well and fast.
Step Four:
Dunk your cut or small pieces of your bread ( I prefer a thick and chewy stale bread) about 3-4 slices at a time. If your bread is extra thick, give it more time to soak in the egg mix longer. (Make it gluten-free!)
Grab the side of the bread with a fork, tap off the excess egg, and place it in the pan. Cook each side for about 20 seconds, then put it on a plate with the hot side up (to vent). The yogurt clings to the bread so well that no residual weird globs hang on the sides.
Step Five:
Drizzle with maple syrup, powdered sugar, and the easy cranberry butter below.
How to make the Cranberry Butter:
Place the cranberries and butter in a heat-proof small bowl. Microwave for 45 seconds. Let cool, then drape over your delicious French Toast.
How to store French toast
Didn’t eat it all? Freeze it for up to 2 months in a freezer ziplock (I like the reusable type) or refrigerate for up to 5 days. I think the cranberry butter is the best. Leave it at room temperature, and you can leave it on the counter (use for your next roll) or refrigerate it for a month. Make sure it’s wrapped in plastic or parchment paper.
Can’t burn these baby bites!
I genuinely think anyone can do this! Don’t stress, have fun, and maybe even screw up. The kitchen may be a mess, but, oh well!!
Love to you all!
Lisa
Like these? You must try the French toast bake! Or the pancakes!…another classic after classic! xo
Easy French Toast Bites with Cranberry Butter
Easy, with simple ingredients that make for a firm but tender, perfect French toast.
8
servings10
minutes20
minutesIngredients
8 pieces 8 Sourdough, gluten-free bread, or other favorite (and possibly stale) bread, cut into pieces
4 large 4 eggs
1/4th cup 1/4th yogurt (plain or vanilla; Greek or regular)
1 tbsp 1 vanilla paste
3 tbsp 3 butter, melted
1 tbsp 1 sugar
1/2 tsp 1/2 cinnamon
1/2 cup 1/2 milk
1 pinch 1 salt
- Cranberry Butter
1 cup 1 Frozen or fresh cranberries
3 tbsp 3 salted butter
Directions
- Grab all ingredients, a nonstick pan, a medium mixing bowl, a fork, a spatula, and Pam, if needed.
- Cut your bread into slices or any shape you would like.
- Add all the ingredients together in your mixing bowl, including eggs, yogurt, milk, cinnamon, sugar, butter, vanilla, and a dash of salt. Whisk with a fork until fully mixed and there are no globs.
- Dunk your cut or small pieces of your bread ( I prefer a thick and chewy stale bread) about 3-4 slices at a time. If your bread is extra thick, give it more time to soak in the egg mix longer.
Grab the side of the bread with a fork, tap off the excess egg, and place it in the pan. Cook each side for about 20 seconds, then place on a plate with the hot side up (to vent). - Drizzle with maple syrup, powdered sugar, and the easy cranberry butter below.
- Cranberry Butter
- Place the cranberries and butter in a heat-proof small bowl. Microwave for 45 seconds. Let cool, then drape over your delicious French Toast.
Notes
- Didn’t eat it all? Freeze it for up to 2 months in a freezer ziplock (I like the reusable type) or refrigerate for up to 5 days. I think the cranberry butter is the best. Leave it at room temperature, and you can leave it on the counter (use for your next roll) or refrigerate it for a month. Make sure it’s wrapped in plastic or parchment paper.
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