As a young girl, I loved French toast for breakfast. Since having kids of my own, I have discovered French toast sticks. I love the dippable aspect of them. Today’s pumpkin recipe is for pumpkin French toast sticks!
Did you know that French toast isn’t actually French at all? According to historians, the person to invent the beloved breakfast dish is a guy name Joseph French. This creation came about in 1724. He was suppose to advertise it as French’s Toast. However, the man was gramatically challenged and forgot to add the apostrophe “s” and sold it as French toast.
Well, this version of French toast includes actual pumpkin along with cinnamon and pumpkin spice in the batter. The batter ends up creating a French toast that has that golden pumpkin orange color.
After you cook up these pumpkin French toast sticks they get a coating of cinnamon and sugar. You can always forgo the coating but it is pretty delicious. The cinnamon sugar coating makes the French toast sticks sweet enough that you can eat them without syrup. However, my family still loves to give them a little dip in some pancake syrup.Print
- 1 loaf Texas toast bread, then cut each slice into thirds
- 4 large eggs
- 2/3 cups milk
- 1/2 cup pumpkin puree
- 1 1/2 tsp vanilla
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon
- In a bowl, whisk together the eggs, milk, pumpkin puree, vanilla, 1 tsp cinnamon and pumpkin pie spice.
- In a large non-stick skillet over medium heat, add a small amount of butter and melt.
- Dip the bread pieces 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, another bowl, combine the cinnamon sugar ingredients together, set aside.
- Remove the fully cooked french toast sticks from the skillet and immediately roll in the cinnamon sugar mixture. Serve with syrup for dipping if desired. Serves 8.
- Category: Breakfast
- Method: Stove Top
- Cuisine: American
This recipe is adapted from Lil Luna.