- 250g brioche bread
- 60g melted butter
- 50g brown sugar
- 40g white sugar
- 1½ tsp cinnamon
- 1 tsp vanilla extract
- Pinch of salt
Optional:
- Chocolate sauce
- Caramel sauce
- Vanilla ice cream
- Chopped nuts
Cut The Brioche
Cut the brioche into bite-sized cubes.
Try to keep them roughly the same size so they bake evenly.
If your brioche is extremely fresh and soft, leave the cubes uncovered for about 20–30 minutes.
You don't want them completely stale.
Just slightly drier on the outside.
That gives the butter mixture something to cling to.
Make The Cinnamon Butter
Mix melted butter with brown sugar, vanilla, and a pinch of salt.
In a separate bowl, combine white sugar and cinnamon.
Keep the cinnamon sugar aside.
You'll use it after baking.
Coat Everything
Place the brioche cubes into a large bowl.
Pour over the melted butter mixture and gently toss.
You want every piece lightly coated.
Don't soak them.
We're making crisp-edged bites, not pudding.
Spread them across a lined baking tray.
Make sure they have a little space between them.
Bake Until Golden
Bake at
180°C for approximately 12–16 minutes.
Turn the pieces halfway through baking.
You're looking for golden edges with a soft centre.
If you prefer them crunchier, give them another 2–3 minutes.
Just watch them closely.
Brioche contains enough sugar and butter to brown quickly.
The Cinnamon Sugar Moment
As soon as the brioche bites come out of the oven, toss them in cinnamon sugar.
This is important.
The warm butter on the surface helps the sugar stick.
And the smell?
Ridiculous.
Your kitchen will smell like a bakery.
How I Like To Serve Them
Warm.
Always warm.
Pile them into a small bowl and add a scoop of vanilla ice cream.
Then drizzle with caramel.
At that point, you technically have a dessert platter.
If you're feeling less dramatic, they're also excellent with coffee.
The contrast between warm cinnamon brioche and cold ice cream is particularly good.
Can You Make Them Ahead?
Yes, although they're best fresh.
You can prepare the brioche cubes and butter mixture earlier in the day, then bake just before serving.
If you have leftovers, reheat them briefly in the oven or air fryer to bring back some crispness.
The microwave works too, but you'll lose some of that golden exterior.
My Favourite Variation
Add tiny chocolate chunks before baking.
The chocolate melts into the brioche, creating little pockets of gooey richness.
Or try chopped pecans for something nuttier.
You can even add a little orange zest to the cinnamon sugar.
Suddenly the same recipe tastes completely different.
That's what I like about these bites.
They're simple enough to make without thinking but flexible enough to turn into whatever you're craving.
And if you're serving them to friends?
Don't tell them they're made from leftover brioche.
Just put them on a pretty plate and accept the compliments.
Still craving a sweet café-style bake? Read:
Honey Butter Toast Recipe
