Crack your three eggs into a large mixing bowl and add the 2-3 tablespoons of milk. I use a fork rather than a whisk here—fewer dishes. Whisk vigorously until the mixture is completely homogeneous and pale yellow, which takes about 60-90 seconds. Now add your 1 tablespoon of pure maple syrup and ¼ teaspoon of salt. Whisk again for another 30 seconds until the salt dissolves completely and you don't see any crystalline grains. The salt is critical here from a culinary standpoint—it amplifies the maple flavor by suppressing bitterness, but it also plays a nutritional role by supporting electrolyte balance.

Here's where texture begins. Add all your bread cubes (approximately 6 ounces) directly into the custard bowl. Using a rubber spatula or tongs, gently fold and turn the bread cubes in the mixture for about 2 minutes. You're looking for complete saturation—no dry spots visible on any cube. As you fold, sprinkle your 1 teaspoon of ground cinnamon evenly over the mixture. I usually add it in two stages (½ teaspoon at a time) so it distributes evenly rather than clumping. If you're feeling adventurous, add that pinch of nutmeg here too. Here's the pro tip: if you notice a small pool of custard at the bottom of the bowl after folding, let the bread sit undisturbed for 2-3 minutes. The bread will continue absorbing that liquid. Then stir gently once more. You want every cube glossy and saturated, but not sitting in liquid.

Take a paper towel and generously wipe 1-2 teaspoons of avocado oil across the bottom and sides of your air fryer basket. Alternatively, line the basket with air fryer-safe parchment paper—this completely eliminates sticking and makes cleanup effortless (though you sacrifice the tiniest bit of crispness on the bottom). The oil matters here. Avocado oil has a smoke point of 520°F, well above our 350°F cooking temperature, and it won't impart any flavor. Coconut oil works too, but it'll add subtle coconut notes. Olive oil is too delicate—skip it.

Pour your custard-coated bread cubes into the prepared basket in a single layer, avoiding overlap as much as possible. Some cubes will naturally touch—that's fine. But try to give them space so air circulates all around. Set your air fryer to 350°F for 10 minutes. At the 5-minute mark, pause cooking and shake the basket vigorously. Any cubes that have stuck together should separate now. You'll see them starting to turn golden-brown on the edges—this is exactly right. Return to cooking for the final 5 minutes. Pull them out when they're golden-brown and crispy on the outside, with a gentle firmness when pressed. They should sound crispy, not soft. If they still look pale, add 1-2 minutes more.

Transfer your air fryer French toast bites to a serving plate immediately. They'll continue crisping slightly as they cool. Dust with powdered sugar, drizzle with maple syrup, top with fresh strawberries, or enjoy them naked—the custardy interior is honestly spectacular on its own. Serve while warm and crispy. This is the moment of maximum textural contrast, and you absolutely want to capitalize on it. If you're prepping ahead for storage, let them cool completely to room temperature before storing.