These are so easy you’ll find yourself making a huge batch and freezing them for later. They make a perfect school morning breakfast for the kids, easy to hold, eat and even dunkable if they want to add syrup. Make a batch with an entire loaf and you can feel a small party or have 8 servings you can freeze for later!
Are you guys as excited about the holidays as I am? I think I just bought out the pumpkin department at my local Sprouts. I have had pumpkin pastries in the morning or pumpkin granola. I even tried pumpkin tamales for dinner a couple of nights ago and I am excited for even more pumpkin as the season gets underway.
Looking for more pumpkin in for your breakfast or for dessert? Try my Iced Maple Pumpkin Pecan Streusel Muffins or Pumpkin Chocolate Bread. Or if you’re looking for non pumpkin breakfast ideas, take a look at the Breakfast index!
Let the bread sit out as long as you can (I leave the sticks out overnight) or bake in a 275 degree oven for 10 minutes. Add the milk, eggs, pumpkin, vanilla, sugar, 2 tablespoons of brown sugar, cinnamon, nutmeg and ginger in a bowl together and whisk until combined. Put 1/2 tablespoon of butter in a pan/large griddle. Dunk the bread into the custard and cook on a griddle on medium heat until browned on all sides. When you’ve done all the sticks roll the sticks in your 1/2 cup of brown sugar and put back on the griddle cooking until the brown sugar is melted on all sides.
When the brown sugar cools it will harden. Serve with maple syrup or enjoy as is!Brûléed Pumpkin French Toast Sticks
Brûléed Pumpkin French Toast Sticks. French bread soaked in a pumpkin egg custard flavored with cinnamon, nutmeg and vanilla is cooked on a griddle, then rolled in brown sugar and cooked a second time to caramelize the surface. Who needs syrup when you have crispy brown sugar on your French toast?
Ingredients
- 1 large French Bread loaf (cut into 1" sticks, mine was 20 oz.)
- 1 2/3 cup milk
- 6 large eggs
- 3/4 cup pumpkin puree
- 2 teaspoons vanilla extract
- 2 tablespoons granulated sugar
- 1/2 cup plus 2 tablespoons packed light brown sugar (divided)
- 2 teaspoons ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2 tablespoons butter
Instructions
Let the bread sit out as long as you can (I leave the sticks out overnight) or bake in a 275 degree oven for 10 minutes.
- Add the milk, eggs, pumpkin, vanilla, sugar, 2 tablespoons of brown sugar, cinnamon, nutmeg and ginger in a bowl together and whisk until combined.
- Put 1/2 tablespoon of butter in a pan/large griddle.
- Dunk the bread into the custard and cook on a griddle on medium heat until browned on all sides.
- When you've done all the sticks roll the sticks in your 1/2 cup of brown sugar and put back on the griddle cooking until the brown sugar is melted on all sides.
- When the brown sugar cools it will harden.
- Serve with maple syrup or enjoy as is!
OMG, this looks amazing. I love how it carmelized. PERFECTION>
Thanks Nancy!
I want to try these right now they look so delicious. am going to pick up the ingredients i need to make these for breakfast in the morning.
I hope you love it!
These Brûléed Pumpkin French Toast Sticks look so delicious. I will have to make these for our brunch this weekend. My kids are going to love them.
Hope you all love them!
Yummy! You just gave me an idea. This is going to be our breakfast tomorrow.
Yay!
Looks delish. I have to try this recipe!
Hope you love it!
Now THIS is a the perfect fall breakfast! What a yummy recipe!
Thanks Trish!