Looking to use up that extra pumpkin puree? These Pumpkin French Toast Sticks are a quick, healthy, and balanced breakfast to fuel up for the day! Infused with real pumpkin puree and warm spices, they’re sure to be a new family favorite for comfy weekend mornings together! {Vegetarian}
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Healthy French Toast Sticks
We all love French toast around here, and it’s the perfect vehicle for sneaking in a little leftover pumpkin puree (and all those nutrients and fiber)! This pumpkin French toast sticks recipe is delicious for both kids and adults and has a warm, cozy flavor that makes you eager to jump out of bed in the morning. It makes the perfect breakfast for those chilly Fall mornings!
I promise – you cannot tell that these are healthier than regular French toast, but they’re Dietitian-approved for the whole family (including toddlers and babies starting baby-led weaning)!
For more healthy French toast recipes, be sure to also try my Healthy Blueberry French Toast Casserole, Heart-Shaped French Toast and High Protein French Toast!
Why We Love This Healthy Pumpkin French Toast Recipe
- Packed with protein, fiber, iron, potassium, vitamin A, and vitamin C
- Quick and easy to reheat for those busy mornings
- Made with simple pantry essentials
- Kids love them!
- Ready in less than 10 minutes
- Easy finger food for babies and toddlers
- Warm, cozy flavor perfect for Fall mornings
- Simple, mess-free snack for kids
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 which has added sugar and spices.
- Milk: You can use any dairy or non-dairy milk alternative to keep the recipe dairy-free. I recommend choosing one without added sugar.
- Cinnamon and vanilla: For sweetness and flavor. Adapt according to personal taste.
- Whole grain 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. For a softer, fluffier texture, choose challah, Texas Toast, brioche, sourdough, French bread, or even your favorite white bread.
- Coconut oil: For cooking the French toast sticks. The coconut oil incorporates a nice flavor 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 dish 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 golden brown. 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.
Expert 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 usually have on hand, but for extra thick French toast sticks, get a whole loaf of bread and cut it to size.
- 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.
How to Store
To refrigerate: Store leftover French toast sticks in the fridge for up to a week. Cover with plastic wrap or place in a plastic bag or airtight container to prevent them from drying out.
To freeze: To freeze, place a sheet of parchment paper between each slice of French toast, then wrap tightly in aluminum foil or place in a resealable freezer bag. Freeze for 1-2 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.
To reheat: 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.
Recipe FAQs
Yes! If you prefer to bake the French toast rather than make them on the 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.
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.
Yes, this recipe is ideal for both babies and toddlers and is wonderful for baby-led weaning! Soaking the bread in the egg and pumpkin mixture incorporates lots of moisture to make the bread 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 and eat.
Serving Suggestions
Serve these French toast sticks with a drizzle of warm 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 and top with some thinly sliced banana instead.
Recipe Variations
- To make gluten-free: Use your favorite gluten-free bread.
- Different spices: The cinnamon can easily be swapped for a pumpkin pie spice mix, or add a little nutmeg instead.
- Take it over the top: For an extra decadent holiday treat, coat the French toast sticks in cinnamon sugar mixture instead of maple syrup. So good!
More Healthy Pumpkin Recipes
- Easy Pumpkin Pie without Evaporated Milk
- No Bake Pumpkin Balls
- Pumpkin Pie Spice Pancakes
- Healthy Pumpkin Oatmeal Muffins
- Pumpkin Breakfast Cookies
- Almond Flour Pumpkin Bread
Did you make this recipe? Scroll down to leave a star rating and review!
Healthy Pumpkin Cinnamon French Toast Sticks Recipe
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.
- The nutritional information is based on one strip of French toast. The recipe makes 16 strips.
Nutrition
This recipe was originally posted in October 2021 and was updated in November 2024 to include more helpful tips.
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Would Ezekiel bread work? My little one won’t eat muffins or oatmeal for some reason, but he loves eggs and he eats spreads on bread ok too, so I’d love to try this with him
I think Ezekial bread would work! Just try not to leave it in the egg mixture too long to prevent it from becoming overly soggy and falling apart. Hope your little one enjoys the recipe!