These pumpkin French toast sticks are the perfect fall breakfast. Thick slices of buttery brioche bread are dipped in a pumpkin spice custard, cooked until golden brown, and rolled in cinnamon sugar. They're soft and fluffy on the inside, with a sweet, crunchy cinnamon sugar coating on the outside. Serve them warm dunked in maple syrup.
These pumpkin French toast sticks are part of my Raised on Sugar series, where I reimagine nostalgic childhood treats. My cosmic brownie cheesecake and giant banana pop tart are also part of this series!
I grew up on Eggo French toast sticks; they were always one of my favorite breakfasts. This homemade version takes that childhood favorite and gives it a fall makeover with cozy pumpkin spice, buttery brioche, and a churro-inspired cinnamon sugar coating. They have just the right amount of sweetness, especially when drowned in maple syrup. They're so easy to make, and you can have a batch ready in about 30 minutes.
Ingredient Notes
Brioche bread: Thick slices of brioche are my favorite for French toast because they're buttery, soft, and sturdy enough to soak up the custard without falling apart. I used it for this caramelized banana French toast too! Slightly stale bread works especially well since it won't get as soggy.
Pumpkin puree: Make sure to use 100% pumpkin puree rather than pumpkin pie filling, which is pre-sweetened.
Eggs: Use large eggs at room temperature so they whisk more easily into the custard. They help bind everything together and give French toasts its soft, custardy texture.
Milk: I prefer whole milk for a richer, creamier custard, but 2% milk also works.
Pumpkin pie spice: A blend of cinnamon, ginger, nutmeg, and cloves gives these French toast sticks their warm fall flavor. You can use your favorite store-bought blend or make your own.
A Few Testing Notes
When I tested this recipe, I started off cooking 5-6 French toast sticks at the same time. This did not go well because the pan was overcrowded. The sticks ended up steaming and got soggy. I recommend cooking only 2-3 at a time depending on how big your slices of bread and pan are for a crispy, caramelized exterior.
If you're cooking these for a crowd, place the finished sticks on a parchment-lined baking sheet in a 200°F oven to keep them warm while the others cook.
Step by Step Instructions
Step 1: Start by cutting each slice of bread into thirds.
Step 2: Make the pumpkin custard by whisking the eggs, milk, pumpkin, brown sugar, pumpkin spice, and salt together. I like to do this in a shallow, dish because it makes it easier to dip the breadsticks into.
Step 3: Mix the cinnamon and sugar together on a plate and set aside.
Step 4: Melt butter over a skillet on medium heat. Then lightly dip one piece of bread into the custard and flip it to coat all sides. Cook on each side for about 2 minutes until golden brown.
Step 5: Immediately after removing from the skillet. Then roll the French toast sticks in the cinnamon sugar.
Step 6: Dunk in maple syrup and enjoy!
More Pumpkin Breakfast Recipes to Try
📖 Recipe
Pumpkin French Toast Sticks
Equipment
- 1 medium skillet
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Ingredients
French Toast Sticks
- 8 slices brioche bread about 1-inch thick
- 2 large eggs room temperature
- 120 grams whole milk
- 120 grams pumpkin puree
- 25 grams light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 2 tablespoons unsalted butter for cooking
Cinnamon Sugar
- 100 grams granulated sugar
- 1 ½ teaspoons ground cinnamon
Instructions
- Remove the crust from the brioche if desired. Then cut each slice into 3 even sticks.8 slices brioche bread
- In a rectangular baking dish, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla, pumpkin spice, and salt until combined.2 large eggs, 120 grams whole milk, 120 grams pumpkin puree, 25 grams light brown sugar, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, ¼ teaspoon salt
- On a plate, whisk together the granulated sugar and cinnamon. Set aside.100 grams granulated sugar, 1 ½ teaspoons ground cinnamon
- Melt 2 tablespoons of butter in a skillet over medium heat.2 tablespoons unsalted butter
- One at a time, quickly dip each breadstick into the pumpkin custard, turning to coat all sides. Let the excess custard drip off before transferring to the hot pan. Don't let the bread soak for too long or it can get soggy.
- Cook for 2 minutes on each side or until golden brown.
- Immediately transfer to the plate of cinnamon sugar and roll to coat. It's important to do this while they're still hot so the sugar sticks.
- Melt more butter in the pan as needed and repeat with the remaining French toast sticks.
- Serve immediately with maple syrup for dipping!
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