Make breakfasts in Fall better with pumpkin bread French toast sticks! Pumpkin bread dipped in a spiced dredge then pan fried to perfection. Add a dusting of nutmeg for the best bite!
WHICH PUMPKIN BREAD TO USE
If it’s Fall and you can find some pumpkin bread at your grocery store or farm market you can make this extra easy and use that!
Or if you’d like, you can make your own pumpkin bread loaf. I used this pumpkin bread recipe and just omitted adding any chocolate chips. It was delicious! Since you want your French toast sticks to be somewhat sturdy I recommend making the pumpkin bread at least a day in advance.
HOW TO MAKE PUMPKIN BREAD FRENCH TOAST STICKS
Once you make these French toast sticks once you’ll want them year-round!
Step 1: Make the dredge
First you’ll whip up a spiced dredge for the sticks. You’ll make this my combining eggs, flour, evaporated milk, cinnamon, vanilla extract, salt, and all spice.
Step 2: Prepare the sticks
Slice your pumpkin bread into sticks and 1 and 1/2″ wide.
Step 3: Dredge and fry
Melt 1 tablespoon of butter in your frying pan, coat the sticks generously in the spiced dredge, then dry them. You want all sides of the stick to have some time on the pan. I start them on their flat side, then turn them up right, then flip them to their other flat side, then lastly prop them on their tops. This makes sure they are nice a golden browned all the way around!
Step 4: Garnish and serve
You can keep any of the sticks warm in a 200 degree oven until you’re ready to serve. When you’re ready to eat, give them a nice dusting with nutmeg then serve with maple syrup to dip.
STORAGE AND REHEATING
If you don’t devour all of these you can save them to enjoy later! Before popping them in the fridge or freezer, make sure they have come to room temperature first.
Refrigerator: You can keep any leftovers stored in the fridge for 3-4 days for best freshness. You can reheat them in a pan with a little butter, or pop them in a 400 degree oven for about 5 minutes.
Freezer: Store the sticks in a freezer back and freeze for up to 2 months. To reheat just bake them in a 400 degree oven for 7-10 minutes.
I don’t recommend using a microwave since it can make them soggy.
For more pumpkin recipes checkout more of my favorites!
Pumpkin pancakes
Pumpkin spice latte cookies
Pumpkin carrot cake muffins
Pumpkin dark chocolate muffins
Pumpkin Bread French Toast Sticks
Make breakfasts in Fall better with pumpkin bread French toast sticks! Pumpkin bread dipped in a spiced dredge then pan fried to perfection. Add a dusting of nutmeg for the best bite!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 14 French toast sticks
- Category: Breakfast
- Method: Saute
- Cuisine: American
Ingredients
1 loaf of homemade or store bought pumpkin bread, sliced into sticks about 1 and 1/2″ wide
1 can evaporated milk (12 fluid ounce can)
2 eggs
2 teaspoons vanilla extract
2 tablespoons butter, divided (you’ll use 1 tablespoon at a time)
1 tablespoon white sugar
2 tablespoons dark brown sugar
2 tablespoons all purpose flour
1 teaspoon cinnamon
1/2 teaspoon all spice
1/4 teaspoon salt
Nutmeg for dusting
Instructions
1. In a large bowl whisk the eggs with the flour. Next whisk in the evaporated milk, vanilla, salt, cinnamon, both sugars, and all spice.
2. In a large frying pan melt 1 tablespoon of the butter over medium heat. When the butter is melted, take as many French toast sticks that can fit in the pan and dredge them in the spiced milk mixture. You’ll only dip them for a few seconds, long enough for the bread to be coated in the mixture but not long enough for them to get too soggy. Place the stick face down in the pan and cook for 3 minutes.
3. Adjusting the heat between medium and medium-low so that the French toast sticks get nice a browned but not burned, rotate the sticks so they are standing straight-up and cook for 90 seconds, rotate again so they are now face-down on the opposite side and cook for 2 minutes and 30 seconds, and lastly rotate one final time so the sticks are cooking on the tops for 1 minutes. (Essentially all 4 sides of the stick needs some cooking time on the pan. Photos in post.)
4. Repeat until all French toast sticks are cooked, using the remaining 1 tablespoon of butter in the pan when needed.
5. To serve, sprinkle the sticks with a dusting of nutmeg then dip in maple syrup.
You can keep any of the cooked sticks warm in a 200 degree oven until you’re ready to serve them all!
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