I drew a grid of 1" squares on a piece of paper to place under a cutting sheet to get the cubes as even as I could. Using a long, thin, sharp knife, will make your work easier.
French Toast Cubes:
stale brioche - must be stale bread with a tight crumb so the cubes will hold together
I used about 1 T milk and 1 chocolate chip, finely grated, per egg for the egg mixture.
Mix the egg with a little milk, vanilla, and grated chocolate. Don't make tons at first; you can always make more later. Soak 1 inch cubes of brioche in egg mixture; be careful not to soak them too long or they'll get really soggy and lose shape. Make sure the egg mixture doesn't cover the cubes when they soak. It's best to have a little in a bowl that maybe comes halfway up the sides of the cubes, then turn the cubes over.
Cook in a pan on all sides of the cubes. The first side that cooks might get some runny egg around the edges; just trim this off with a spatula.
green food coloring
Mix powdered sugar with cream cheese to taste (roughly 2 parts powdered sugar to 1 part cream cheese, if going by volume). Mix in some green food coloring, a drop at a time, and spread on one side of some of the french toast cubes.
country style sausage
I used 1 lb raw sausage, 1 egg, and about 2 cups crumbs. Mix sausage with egg and some bread crumbs. Bake at 375 degrees F in a small loaf pan until the internal temperature reaches 170. Slice into cubes.
Milk and Cereal Cubes:
I only wanted a very small amount of this, so I used a few large marshmallows, a small dab of butter, and a couple tablespoons powdered milk, then mixed a little cereal in a little at a time until I felt the proportion was right. I used about a tablespoon of sugar and 2 teaspoons of cinnamon.
Heat some marshmallows and butter in a bowl in the microwave. Stir in some powdered milk, then cereal. Pat into a pan, or simply compress it on a sheet of waxed paper. When it firms up, cut into cubes and roll in crushed cereal mixed with sugar and cinnamon.
Blueberry Yogurt Cubes:
blueberries, fresh or frozen
I used equal parts (by volume) of blueberries and yogurt. The Knox gelatin box suggests 1 envelope per cup of liquid; you can use 1 envelope for up to 2 cups of yogurt mixture, but the cubes will be pretty soft.
Blend blueberries, sugar, and yogurt in a blender or food processor. Sprinkle a little water (about 2 tablespoons per packet) on gelatin in a bowl and let soften. Mix a bit of the blended yogurt with the gelatin and gently heat until gelatin melts. Stir well, then mix the gelatin mixture back into the yogurt. Pour into a pan, chill until solid, then cut into cubes.
Arrange cubes together on a plate and serve.