We love this kid-friendly French toast created by Cindy Bates. Regular French toast can be soggy in the middle, but bite-size cubes mean more crispy surface area.
1 loaf (about 1 lb.) sturdy artisan-style bread
1 cup low-fat milk (1% or 2%)
2 teaspoons vanilla
1 teaspoon ground cinnamon
How to Make It
Cut bread into 1-inch-thick slices. Trim crusts; cut bread into 1-inch cubes. In a bowl, beat eggs, milk, vanilla, and cinnamon. Add 2 cups bread cubes and mix to saturate.
Lightly butter a 10- to 12-inch nonstick frying pan. Place pan over medium-high heat. Lift bread cubes from mixture, shaking off excess liquid. Add cubes to hot pan and cook (adjust heat if necessary), turning as needed, until golden brown, about 5 minutes. Keep warm.
Repeat to soak and cook remaining cubes. Discard any remaining egg mixture.