Pumpkin French Toast Sticks Recipe

Pumpkin French Toast Sticks Recipe

These Pumpkin French Toast Sticks are quick and easy to make, and there’s no reason not to try these delicious French Toast Sticks! Every bite is packed with cinnamon, sugar and just the right amount of pumpkin!

I have to have a pumpkin flavored breakfast in the fall! These French toast sticks are a common part of the breakfast rotation, along with pumpkin waffles, pumpkin pancakes, and pumpkin doughnut muffins. Ok! !

Pumpkin French Toast Sticks for Kids

I know the pumpkin looks a little early, but fall is just around the corner! We’re always on the lookout for new delicious breakfast ideas, especially on weekend mornings. These Pumpkin French Toast Sticks are a hit at home.

They’re dipped in a pumpkin spice egg mixture, then rolled in cinnamon sugar. Kind of not to love? Little hands will love soaking these in maple or butter pecan syrup – delicious!

How to Make Pumpkin French Toast Sticks:

The key to making really good French toast sticks is to use stale bread and slice it extra thick.

bread. If you don’t have time to let the bread dry, that’s totally fine. You can always cut it into strips and bake in a 350 degree oven for 10 minutes. Here’s a quick trick that yields similar results. That way you don’t end up with soggy, saggy French toast.

tip: Look for bread with a drier texture, as this helps it absorb the egg mixture and produce a crispy exterior and a creamy center. French bread, bread, sourdough and brioche are all good options.

egg mixture. Whisk together all remaining ingredients to make pumpkin spice egg mixture. Dip the bread into the mixture, coat both sides, and place on the hot frying pan. Cook each side for about 2 minutes until golden brown.

Cinnamon sugar. While the French toast sticks are cooking, combine the sugar and cinnamon in a small rectangular baking pan and set aside. Remove fully cooked French toast sticks from skillet and immediately add cinnamon sugar mixture.

Serve warm with maple syrup or butter pecan syrup.

Plain Pumpkin French Toast

If you want to make full french toast slices instead of sticks, follow all the same steps except cut the slices into thirds. A full slice of bread may need to cook slightly longer on each side.

If the outside is browning quickly but the inside is still soggy, turn down the heat and cook a little longer on each side.

advance and store

You can make the batter ahead of time, cover and store in the refrigerator for 1-2 days. I don’t recommend dipping the breads into the mixture until you’re ready to cook, or they’ll end up a mess.

Leftovers: Store toast in an airtight container within two hours of baking. It can be refrigerated for 3-4 days or frozen for 1-2 months.

To prepare frozen toasts, you need to flash freeze them. You can do this by placing the pumpkin french toast in a single layer on a baking sheet. Then, freeze for 2-3 hours or until the outside of the toast is frozen. Finally, transfer the toast to an airtight freezer-safe container.

Single servings can be reheated in the microwave or oven. Heat a few more at a time, placing the desired amount on a baking sheet. Preheat oven to 375°F and bake French toast for 5-8 minutes or until hot.

What we love about this recipe is that we already had the ingredients on hand and it only took 15 minutes to make! Quick, easy and super delicious! This is a recipe you have to try for yourself!

For more delicious breakfast recipes, check out:

Course breakfast

American food

Prep time 10 minutes

Cook time 5 minutes

Total time 15 minutes

Servings 8

Calories 227 kcal

by Lil’ Luna

  • 1 baguette or brioche, sliced ​​1-inch thick, then cut into thirds
  • 4 large eggs
  • 2/3 cup milk
  • 1/2 cup pumpkin puree
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • Put a large nonstick skillet over medium heat, add a small amount of butter and melt.

  • In a small rectangular baking pan, whisk together eggs, milk, pumpkin puree, vanilla, cinnamon, and pumpkin pie spice.

  • Dip the bread into the mixture, flip the sides, and place on the hot frying pan. Cook until golden brown on each side, about 2 minutes per side.

  • Meanwhile, in a small rectangular baking pan, combine sugar and cinnamon and set aside.

  • Remove fully cooked French toast sticks from skillet and immediately add cinnamon sugar mixture. Serve warm with maple syrup or butter pecan syrup.

Thank you Natalie for sharing this super delicious recipe! I can’t wait to try these! Go check out more delicious recipes from Natalie’s Life Made Simple.

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