📖 Instructions

1. First things first, let's get those bananas ready! Mash two ripe bananas in a medium mixing bowl. (Okay, you can use a fork – I do.)
2. Now, crack two large eggs into the bowl. Give them a good whisk until they're light and frothy – aim for that slightly yellowish, almost creamy consistency.
3. Next up, pour in a splash of milk (about 1/4 cup). I usually use whole milk; it's richer and gives a lovely soft bite. Keep whisking until it's all mixed through.
4. Add in a generous pinch of cinnamon (or more, if you’re a cinnamon fanatic like me!) – about 1/2 teaspoon should be perfect. And then add a little bit of salt, which enhances the flavor.
5. Grab your bread! Cut your challah or brioche bread into bite-sized cubes. Roughly 1-inch cubes are perfect. You should aim for about 1 1/2 cups worth of bites.
6. Gently toss the bread cubes into the egg mixture making sure to coat each piece evenly. Don't over-soak it; just a light coating is all you need. You want them nice and moist, but not soggy!
7. Heat up your nonstick skillet over medium heat. Add a knob of butter (about 1 tablespoon) to the pan. Let it melt and spread evenly across the surface before adding the bread bites.
8. Cook the bread bites, working in batches to avoid overcrowding the pan. This should take around 3-4 minutes per side or until they're golden brown and crispy. Cook until all the bites are golden brown and crispy. Don't be afraid to adjust the heat if necessary—we're aiming for crispy deliciousness here!
9. Once they're cooked through, remove them from the pan and place them on a plate lined with paper towels to soak up any excess oil. This helps to make your bites super crispy!
10. Serve immediately and enjoy! Sprinkle with powdered sugar, or drizzle with maple syrup if you're feeling extra decadent. And don't forget those tasty toothpicks!