Equipment Needed
- Large mixing bowl
- Whisk
- Large skillet or griddle (non-stick is ideal)
- Spatula or tongs
- Shallow dish (for rolling)
- Small bowl and whisk for glaze
- Measuring cups and spoons
Step-by-Step Instructions
We begin by creating the magical custard that transforms simple bread into something spectacular. In your large mixing bowl, whisk together the eggs, milk, granulated sugar, cinnamon, vanilla extract, and salt. Whisk it vigorously for a full minute until the sugar is completely dissolved and the mixture is smooth and homogenous. You’ll see the specks of cinnamon swirling in the golden liquid, and the smell alone is worth the effort. This is the flavor foundation, so make sure it’s well blended. Now, add your bread cubes to the bowl. Gently toss and fold them with a spatula until every single cube is thoroughly and evenly coated. Let this mixture sit for 10-15 minutes, stirring once or twice. This soaking time is crucial—it allows the bread to drink up all that spiced custard, ensuring a creamy interior.
While the bread soaks, let’s make the irresistible glaze that takes these over the top. In your small bowl, beat the softened cream cheese with a whisk or fork until smooth. Gradually whisk in the powdered sugar, then add the milk one tablespoon at a time until you reach a thick but drizzle-able consistency. Stir in the vanilla extract. If it’s too thick, add a few more drops of milk. Set this aside. Now, heat your skillet or griddle over medium heat. Add one tablespoon of the butter and let it melt, swirling to coat the pan. You want the butter to be foamy but not browned.
It’s time to cook! Using a slotted spoon or your hands (gently squeeze out a tiny bit of excess custard), add a single layer of the soaked bread cubes to the hot skillet. Do not crowd the pan—this is key. I made the mistake of piling them in, and they steamed instead of frying, becoming soggy. Let them cook undisturbed for 2-3 minutes until the bottom is a deep, golden brown and crispy. Then, use tongs to carefully flip each cube to brown the other sides. It’s a bit of work, but turning them ensures maximum crispy surface area. You’ll need to work in batches, adding a new tablespoon of butter to the pan for each batch.(See the next page below to continue…)