Looking to use up that extra pumpkin? These Pumpkin Cinnamon French Toast Sticks make a quick, healthy and balanced breakfast or snack for the whole family! Especially great for baby-led weaning, as a finger food for toddlers or an easy kid-friendly breakfast! {Vegetarian}
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Who doesn’t love a good piece of French toast? Especially when there’s pumpkin involved and it’s cut into fun French toast fingers?
This pumpkin French toast sticks recipe is delicious for both kids and adults and is a great way to use up any leftover pumpkin puree. It makes the perfect cozy breakfast for those Fall mornings!
Not to mention, these healthy French toast sticks are easy to make and are ready to serve in about 10 minutes. Lightly spiced with cinnamon and delicious served with a light drizzle of maple syrup, this recipe is super tasty and nutritious too!
For more fun breakfast ideas, be sure to also try my Blueberry Banana Baked French Toast Casserole and Protein French Toast!
Table of Contents
Why we love this recipe
- Easy and healthy: How many recipes can you make in less than 10 minutes that contain protein, fibre, iron, potassium, vitamin A and vitamin C? Not many! French toast with pumpkin takes this popular breakfast to a whole different level! I recommend using a 100% whole-grain bread to incorporate even more fibre and nutrients.
- Perfect for little ones: By soaking the bread in the egg and pumpkin mixture, it helps to incorporate lots of moisture so it’s easy to chew and swallow. I recommend letting the bread sticks soak in the pumpkin mixture for about 15-20 seconds to absorb as much moisture as possible before cooking. It makes them fluffier that way. Also, similar to these Porridge Fingers, by making the French toast into strips, it makes it really easy for little hands to hold.
- Make-ahead option: You can make up a batch of these sticks at the beginning of the week and reheat them for a tasty and convenient breakfast on those busy mornings!
Ingredient notes
- Eggs: Make sure that your eggs are fresh by placing them in a bowl of water. If they sink to the bottom they are good to use. Discard any that float to the top.
- Pumpkin puree: Use pure pumpkin puree for this recipe; not pumpkin pie filling that has added sugar and spices.
- Milk: You can use any dairy or non-dairy milk alternative in this French toast recipe.
- Cinnamon and vanilla: For sweetness and flavour. Adapt according to personal taste.
- Bread: I made these pumpkin French toast sticks with whole-wheat bread for some extra goodness, but most breads will work well for this recipe.
- Coconut oil: For cooking the French toast sticks. The coconut oil incorporates a nice flavour and helps make these fingers slightly crispy on the outside. You can also sub in butter if preferred.
Step by step instructions
- In a large shallow bowl or tray, beat the eggs and add in the pumpkin puree, milk, cinnamon and vanilla extract. Mix until combined.
- Cut the bread into strips about an inch wide. I got about 4 strips per slice of bread.
- Place a few strips into the pumpkin mixture and allow to soak for about 15-20 seconds per side to absorb the moisture.
- Heat oil over medium heat in a large frying pan. Place the strips in the pan in a single layer. Cook for about 2-3 minutes per side or until lightly browned and golden. Flip and cook on the other side for another 2-3 minutes.
- Remove from pan and serve plain or with fresh fruit or maple syrup.
Recipe Tips
- Be sure to soak the sticks long enough for the pumpkin mixture to absorb into the bread, but not so long that the bread gets really soggy and starts to fall apart. I generally find 15-20 seconds per side is sufficient.
- You can cut the crusts of the bread off or leave them on. Just be sure to coat both sides and both the ends well with the pumpkin egg mixture so that the whole stick is well coated.
- I typically use pre-sliced whole grain bread since that’s what we have on hand, but if you want thicker and fluffier fingers, I recommend using a loaf so that you can cut the bread sticks into desired thickness.
- Stale bread generally works best for french toast since it will result in less flimsy sticks after being soaked in the pumpkin egg mixture. Bread that isn’t stale will still work well; the sticks might just be a little more floppy when holding them.
Recipe FAQs
You can store the French toast sticks in the fridge for up to a week. Cover with plastic wrap or place in a plastic bag or air-tight container to prevent them from drying out.
Definitely! To freeze, place a sheet of parchment paper between each slice of French toast, then wrap tightly in aluminum foil or place in resealable freezer bag. Freeze for up to 2 months. Be sure to get rid of all the air out of the bag before you freeze them, as it will help prevent the French toast from drying out and extend its freezer life.
For best results, reheat them in the oven. Place on a baking sheet in a preheated oven at 350F for 5 minutes to warm them through. If you freeze, them, you can reheat them right from frozen for around 10 to 15 minutes.
Yes! If you prefer to bake the French toast rather than make them on stove top, they still come out great! Place the coated sticks on a lined baking sheet and cook at 350F for around 20 to 25 minutes, flipping halfway through.
French toast sticks are made in the same way as traditional French toast, but the bread is cut into fingers before being dipped into the egg mixture. This makes it the perfect breakfast option for little hands!
I like to use whole-grain bread for the added fibre and nutrients, but sourdough, brioche, challah, Texas toast or white bread all work well for French toast.
When making French toast, it’s best to use stale bread rather than fresh. The drier the bread is, the more of the egg mix it will absorb. Don’t leave the bread fingers in the egg mix for too long though. The toast needs to be soft, but not falling apart.
Serving suggestions
Serve these French toast sticks with a drizzle of maple syrup and/or fresh fruit and an extra sprinkle of cinnamon, if desired
Because they’re in stick form, they’re also perfect for dipping! You can dip them in maple syrup, applesauce or yogurt (try this Yogurt Fruit Dip)!
If serving these sticks to babies, you may wish to leave off the maple syrup to avoid excess sugar. You can always spread thinly with some peanut butter or almond butter instead.
Recipe variations
- To make gluten-free: Use your favourite gluten-free bread.
- To make dairy-free: Plant-based milks such as almond, oat and coconut can be used in place of dairy-based milk.
- Different spices: The cinnamon can easily be swapped for a pumpkin pie spice mix, or add a little nutmeg instead.
More Pumpkin Recipes
- Easy Pumpkin Pie without Evaporated Milk
- Pumpkin Balls
- Pumpkin Protein Pancakes Recipe
- Baked Pumpkin Oatmeal Muffins
- Pumpkin Breakfast Cookies
- Healthy Pumpkin Bread
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Pumpkin French Toast Sticks
Ingredients
- 2 large eggs
- 1/4 cup pure pumpkin puree
- 1/4 cup milk of choice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 4 slices whole-wheat bread cut into strips (or sub in desired bread)
- 1-2 teaspoons coconut oil
Instructions
- In a large shallow bowl, beat the eggs and add in the pumpkin puree, milk, cinnamon and vanilla extract. Mix until combined.
- Cut the bread into strips. I got about 4 strips per slice of bread.
- Place a few strips into the pumpkin mixture and allow to soak for about 10-15 seconds per side to absorb the moisture.
- Heat oil over medium heat in a large frying pan. Place the strips in the pan in a single layer. Cook for about 2-3 minutes per side or until lightly browned and golden. Flip and cook on the other side for another 2-3 minutes.
- Remove from pan and serve plain or with fresh fruit or maple syrup.
Notes
- Be sure to soak the sticks long enough for the pumpkin mixture to absorb into the bread, but not so long that the bread gets too soggy and starts to fall apart. I generally find 15-20 seconds per side is sufficient.
- You can cut the crusts of the bread off or leave them on. Just be sure to coat both sides and both the ends well with the pumpkin egg mixture so that the whole stick is well coated.
- I typically use pre-sliced whole grain bread since that’s what we have on hand, but if you want thicker and fluffier fingers, I recommend using a loaf so that you can cut the bread sticks into desired thickness.
- Stale bread generally works best for french toast since it will result in less flimsy sticks after being soaked in the pumpkin egg mixture. Bread that isn’t stale will still work well; the sticks might just be a little more floppy when holding them.
Nutrition
This recipe was originally posted November 2018 and was updated October 2021 to include better tips and photos.
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