Brûléed Pumpkin French Toast Sticks

Brûléed Pumpkin French Toast Sticks

Continuing with my favorite flavor of the Fall these 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?

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 ½ 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. Brûléed Pumpkin French Toast Sticks on griddleWhen you’ve done all the sticks roll the sticks in your ½ cup of brown sugar and put back on the griddle cooking until the brown sugar is melted on all sides. Brûléed Pumpkin French Toast Sticks on griddle

When the brown sugar cools it will harden. Serve with maple syrup or enjoy as is!Brûléed Pumpkin French Toast Sticks on plate with maple syrup

Pin this recipe now to remember it later

Pin Recipe

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?
Yield 8 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder

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 ½ 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 ½ 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!

Nutrition

Calories: 324kcal | Carbohydrates: 49g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 135mg | Sodium: 355mg | Potassium: 242mg | Fiber: 2g | Sugar: 21g | Vitamin A: 3925IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 2.8mg
Keyword: Bruleed Pumpkin French Toast Sticks

Brûléed Pumpkin French Toast Sticks on plate

 
 

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 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.

  2. 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.

  3. Oh these sound amazing. I could get used to breakfast treats like these. I haven’t made read French Toast in forever.

  4. My kids love french toast, so they would beg me to make this. I love the fall spin you put on a favored classic.

  5. what a delicious twist to our favorite breakfast food! We always make French toast on the weekend. I’m going to try your recipe on Sunday .. I think it’ll be a huge hit!

  6. Wow. Does this ever look so good! I would love to try this, but I’m not a huge fan of pumpkin. Maybe this way though would be good!

  7. I am SO making these this weekend! I’m a sucker for all kinds of french toast, and these look especially divine!

  8. What a fantastic weekend breakfast idea, especially given the seasonal flavors. I bet they have the best added crunch from the hard sugar too!

  9. I definitely have to try these out. I love the thought of making a big batch and freezing them or else they wouldn’t last.

  10. Oh my goodness! These look incredible! I haven’t had french toast stick since elementary school but these look delicious, and the pumpkin makes them even better!

  11. I’ll have to have my husband see this, my experience making French toast has never been successful. I do love it and this looks delicious.

    1. thanks! I grew up eating french toast instead of waffles/pancakes because my grandma would use leftover bread on it. So I totally love it and the ratios are forever stamped in my head, haha.