Description
A delicious and easy-to-make morning treat featuring pumpkin-flavored bread sticks, perfect for dipping in maple syrup.
Ingredients
Scale
- 1 cup pumpkin puree (canned or homemade)
- 4 large eggs
- 1 cup milk (whole or any preferred alternative)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 8 slices of thick bread (such as brioche or challah)
- Butter or oil for cooking
- Maple syrup for serving
- Powdered sugar for dusting (optional)
Instructions
- In a large mixing bowl, combine the pumpkin puree, eggs, and milk. Whisk together until the mixture is smooth and well combined.
- Add the vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt to the bowl. Continue to whisk until all the ingredients are fully incorporated and the batter is uniform in color.
- Set the batter aside for a few minutes to allow the flavors to meld together.
- Slice the bread into thick sticks, approximately 1 to 1.5 inches wide.
- For a slightly drier texture, leave the bread out for about 30 minutes to an hour to allow it to stale slightly.
- Heat a large skillet or griddle over medium heat. Add a tablespoon of butter or oil to the pan.
- Dip each bread stick into the pumpkin batter, ensuring both sides are well-coated. Allow excess batter to drip off.
- Place the coated bread sticks in the skillet, making sure not to overcrowd the pan. Cook in batches if necessary.
- Cook for about 3-4 minutes on one side until golden brown, then flip and cook for an additional 3-4 minutes on the other side.
- Transfer cooked French toast sticks to a plate lined with paper towels to absorb excess oil. Repeat with remaining bread sticks.
- Arrange the cooked French toast sticks on a serving platter.
- Dust with powdered sugar if desired.
- Serve warm with maple syrup for dipping, and add fresh fruit, whipped cream, or nuts for extra toppings if desired.
- Allow leftovers to cool completely before storing in an airtight container in the refrigerator for up to 3 days.
- Reheat in a toaster oven or regular oven at 350°F (175°C) for about 10 minutes, or in a skillet over medium heat for a few minutes on each side.
Notes
- For best results, use thick, sturdy bread.
- Adjust the spices according to your taste preferences.
- Can be made ahead and reheated for a quick breakfast option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 stick
- Calories: 150
- Sugar: 5g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg