Craving something sweet, crunchy, and a little bit cozy? These Cinnamon Sugar French Toast Bites will absolutely hit the spot! Made with simple oyster crackers (yes, really!), buttery brown sugar, and a maple-cinnamon glaze, every bite is a mix of crispy, caramelized goodness with a hint of pecan crunch. They’re ridiculously easy to make — and even harder to stop eating!
Perfect for holiday snacking, gifting, or satisfying a late-night craving, this treat comes together in under 30 minutes.
Step-by-Step Instructions
Step 1: Preheat the oven
Set your oven to 375°F (190°C) and line a large baking sheet with parchment paper. This will help prevent sticking and make cleanup super easy.
Step 2: Prep the base
Pour your oyster crackers into a large mixing bowl and set them aside. These little crackers will soak up all that buttery, cinnamon sweetness and become beautifully crunchy when baked.
Step 3: Make the glaze
In a medium saucepan over medium heat, combine the butter and brown sugar. Stir constantly as the mixture comes to a boil, then let it bubble for about 2 minutes to thicken slightly.
Step 4: Add the flavor magic
Remove the saucepan from the heat and stir in the maple syrup, cinnamon, vanilla, and salt. The aroma will be amazing!
Step 5: Coat the crackers
Pour the warm mixture over the oyster crackers. Using a spatula, gently stir until every piece is evenly coated. Fold in the chopped pecans for that extra crunch.
Step 6: Bake until golden
Spread the coated crackers in a single layer on the prepared baking sheet. Bake for about 12 minutes, or until they’re bubbly and golden brown.
Step 7: Cool and enjoy
Let the mixture cool completely on the pan. Once cool, break it into bite-sized clusters. The texture should be crisp and slightly caramelized.
Notes & Tips
- Salted or unsalted butter? You can use either — if using salted butter, just skip the added salt.
- Flavor twist: Add a dash of nutmeg or cardamom for extra warmth and depth.
- Nut swap: Try walnuts, almonds, or pistachios instead of pecans — or skip the nuts entirely.
- Texture control: Bake 1–2 minutes less if you like a softer, chewy texture.
- Storage: Keep in an airtight container at room temperature for up to a week. They’re best within the first few days for peak crunch.
- Gluten-free version: Simply use gluten-free oyster crackers.
Frequently Asked Questions
1. Can I use a different kind of cracker or cereal?
Yes! Mini pretzels, Chex cereal, or even small rice crackers can work — just keep an eye on baking time since they may crisp up faster.
2. How long do these stay fresh?
Stored in an airtight container in a cool, dry spot, they’ll stay fresh for up to 7 days.
3. Can I double the recipe?
Definitely! Just use two baking sheets so the crackers bake evenly without overcrowding.
4. Do I need to stir while baking?
Nope — just spread them in a single layer, and they’ll caramelize perfectly without extra fuss.
5. Can I gift these?
Absolutely! Let them cool completely and package them in small jars or treat bags — they make wonderful homemade gifts for holidays or parties.
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Calories: Approximately 150 calories per 1/2 cup serving (estimated)
Protein: 1g (estimated)
Carbs: 15g (estimated)
Fat: 10g (estimated)
Ingredients
Instructions
Place oyster crackers in a large bowl and set aside.
In a medium saucepan over medium heat, combine butter and brown sugar. Bring the mixture to a boil, stirring constantly, and let boil for 2 minutes.
Remove from heat and stir in the maple syrup, cinnamon, vanilla, and salt. Pour over the oyster crackers, and using a rubber spatula, stir until evenly coated.
Fold in the chopped pecans, then transfer the coated crackers to the prepared baking sheet, spreading them in a single layer.
Bake until the mixture is bubbly and golden brown, about 12 minutes.
Allow the crackers to cool completely on the baking sheet, then break them into small, bite-sized pieces.
Store in an airtight container at room temperature for up to a week.Nutrition