Looking to use up that extra pumpkin? These Pumpkin French Toast Sticks make a quick, healthy and balanced breakfast or snack for the whole family! Especially great for baby-led weaning or as a finger food for toddlers!
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.
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.