Ingredients
Scale
- 6 cups of thick-cut Brioche or Texas Toast bread, cubed (about 1-inch pieces)
- 1.5 cups of French Vanilla coffee creamer (this provides the cream, sugar, and egg flavor)
- 1 tablespoon of ground cinnamon
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or spray it generously with non-stick cooking spray to ensure the nuggets don’t stick. Chop your bread into uniform 1-inch cubes so they cook evenly.
- Spread the bread cubes directly onto the prepared sheet pan. Pour the French Vanilla coffee creamer over the bread, ensuring you hit every piece. Sprinkle the ground cinnamon over the top. Use your hands or a spatula to gently toss the cubes until they have absorbed most of the liquid and are evenly coated with cinnamon.
- Spread the nuggets out in a single layer, making sure they aren’t piled on top of each other. Place the sheet pan in the center rack of the oven. Bake for 18 to 20 minutes, flipping them halfway through with a spatula. The nuggets are done when they are golden brown and slightly crisp on the edges.
- Remove the pan from the oven and let it cool for two minutes. Transfer the nuggets to a serving platter or individual bowls. Serve them warm with a side of maple syrup, fresh berries, or a dusting of powdered sugar.
- Cook Time: 25 minutes