These Pumpkin French Toast Sticks are so quick and easy to make, there’s no reason not to try these delicious french toast sticks! Each bite is filled with cinnamon, sugar, & just the right amount of pumpkin!
I have to take advantage of pumpkin flavored breakfasts during the fall season! These french toast sticks are a frequent part of the breakfast rotation, along with pumpkin waffles, pumpkin pancakes, and pumpkin donut muffins. Yum!!
Kid-Friendly Pumpkin French Toast Sticks
I know it seems a little early for pumpkin, but fall is right around the corner! We’re always looking for new tasty breakfast ideas, especially for weekend mornings. These pumpkin french toast sticks were a total hit with the family.
They’re drenched in a pumpkin spice egg mixture and rolled in cinnamon sugar. What’s not to love? Little hands will love dunking these in maple or buttered pecan syrup- yum!
How to Make Pumpkin French Toast Sticks:
The key to making really good french toast sticks is to use stale bread and cut it EXTRA thick.
BREAD. If you don’t have time to let your bread dry out, that’s totally fine. You can always cut it up into sticks and pop them in the oven for 10 minutes at 350 degrees. It’s a quick trick that will yield a similar result. That way you won’t end up with soggy, droopy french toast.
Tip: Look for a bread that has a drier texture as this helps it soak up the egg mixture and yield a crisp outside and a custard like center. French bread, challah, sourdough batard, and brioche are all great options.
EGG MIXTURE. Whisk together all of the remaining ingredients to create the pumpkin spice egg mixture. Dip the bread in the mixture, coating both sides, and then place on the hot skillet. 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 dish and set aside. Remove the fully cooked french toast sticks from the skillet and immediately roll in the cinnamon sugar mixture.
Serve hot with maple syrup or buttered pecan syrup.
For regular Pumpkin French Toast
If you want to make full slices of French toast rather than sticks, follow all of the same steps, aside from cutting the slices of bread into thirds. The full bread slices may need to cook slightly longer on each side.
If the outsides are browning quickly, but the inside is still soggy, turn the heat down and cook on each side a little bit longer.
Making ahead and storing
You can make the batter ahead of time, cover and store in the fridge for 1-2 days. I wouldn’t recommend dipping the bread in the mixture until you’re ready to cook them, or they’ll be a soggy mess.
Leftovers: Store the toast in an airtight container within two hours of cooking it. It can be refrigerated for 3-4 days or frozen for 1-2 months.
To prepare the toast for freezing, you’ll need to flash freeze them. You do this by arranging the pumpkin french toast in a single layer on a baking pan. 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 toaster oven. To reheat several at a time arrange the desired amount on a baking sheet. Preheat the oven to 375°F bake the french toast for 5-8 minutes or until hot.
What we loved about this recipe is that we already had the ingredients on hand AND it only took 15 minutes to whip up! Quick, easy and super delicious! This is a recipe you’ve gotta try for yourself!
For more yummy breakfast recipes, check out:
- Cinnamon Roll Waffles
- Pumpkin Cinnamon Roll Bites
- Cinnamon Sugar Pumpkin Muffins
- Pumpkin Pancakes
- Berries and Cream Blender Crepes
- French Toast Muffin Cups
Pumpkin French Toast Sticks Recipe
- 1 loaf french bread or brioche cut into 1" thick slices, then into thirds
- 4 large eggs
- 2/3 cups milk
- 1/2 cup pumpkin puree
- 1 1/2 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 cup sugar
- 1 1/2 tsp cinnamon
- Set a large non-stick skillet set over medium heat, add a small amount of butter and melt.
- In a small rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice.
- Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2 minutes on each side.
- Meanwhile, in a small rectangular baking dish, combine the sugar and cinnamon, set aside.
- Remove the fully cooked french toast sticks from the skillet and immediately roll in the cinnamon sugar mixture. Serve hot with maple syrup or buttered pecan syrup.
Thank you Natalie for sharing this super delicious recipe! I can’t wait to try these! Go check out more yummy recipes from Natalie at Life Made Simple.
hey girl- these look amazing!
Thank you!! They are 😉
I have been a long-time Lil’ Luna fan 🙂 I love this recipe and included it in a round-up of kid-friendly fall foods. You can find it here: http://momenvy.co/2017/08/kid-friendly-fall-recipes.html
Could you make these ahead of time and freeze them and reheat?
I haven’t tried, but I don’t see why not 🙂 Enjoy!
Hi! I was wondering if these would taste okay reheated? I’m gonna give it a try!
They should 😉 I never have any left to reheat, but I think they would be ok!
Can you make these and freeze them? If ao how would you reheat?
You could. I would probably stick them in the microwave. Hope that helps 🙂
How many sticks in a serving?
Thanks for the great recipe!
Awesome! I used lewis half loaf hawaiian bread I have a soybean oil allergy this works for me. I baked it like it says to first on a pizza pan eith holes in it and turned out awesome! Thank you for this great fall recipe!
You are so welcome 🙂 That is a great option!