Thick, pillowy slices of buttery brioche bread sliced into dippable sticks, bathed in a velvety spiced pumpkin pie custard, pan-fried in butter until golden, and rolled in crunchy cinnamon sugar—this 20-minute breakfast brings cozy autumn bakery perfection to your morning table.
French toast sticks are beloved by kids and adults alike because their slender shape maximizes the golden surface area that caramelizes against the hot buttered pan. By enriching the custard base with real pumpkin purée and warm fall spices—cinnamon, nutmeg, ginger, and allspice—each bite delivers a custardy, soufflé-like interior that contrasts beautifully with a crisp cinnamon sugar crust. Dunked into warm maple syrup, they turn weekend breakfast or holiday morning brunch into a festive feast.
Why You’ll Love This Recipe
- Ready in 20 Minutes: Fast and straightforward enough for busy weekday mornings yet special enough for Thanksgiving weekend brunch.
- Dunkable & Fun: Slicing thick bread into sturdy sticks makes them effortlessly portable and delightfully fun to dunk into ramekins of maple syrup or whipped cream.
- Bakery-Style Cinnamon Sugar Crunch: Tossing hot buttered sticks into cinnamon sugar right out of the skillet mimics the irresistible texture of fresh cider doughnuts or churros.
- Real Pumpkin Goodness: Packed with 100% pure pumpkin purée, offering wholesome fiber, vitamin A, and vibrant natural autumn color.
Key Ingredients & Smart Swaps
Every ingredient is tailored to maximize custard soak and outer caramelization:
- Day-Old Brioche Bread: Rich, eggy brioche or thick-cut Texas toast is the gold standard for french toast. Slightly stale bread absorbs the pumpkin custard like a sponge without turning flimsy or disintegrating in the pan.
- 100% Pure Pumpkin Purée: Be sure to purchase pure canned pumpkin purée rather than canned pumpkin pie mix, which contains artificial fillers and pre-added corn syrups.
- Large Eggs & Whole Milk: Whisking eggs with whole milk or half-and-half creates a rich, creamy custard that cooks into a soft, melt-in-your-mouth interior.
- Pumpkin Pie Spice: A balanced blend of ground cinnamon, ginger, nutmeg, allspice, and cloves provides distinct autumn warmth that permeates every bite.
- Unsalted Butter: Frying the sticks in real butter over medium heat creates browned, nutty edges and keeps the sugar coating adhering cleanly.
- Cinnamon Cane Sugar Coating: Fine granulated cane sugar mixed with ground cinnamon forms a sparkling, crunchy crust that encapsulates each stick immediately after cooking.
Step-by-Step Cooking Walkthrough
1. Cut the Bread: Slice each thick slice of brioche into 2 or 3 finger-width sticks. Aim for sturdy, uniform fingers so they brown evenly across all four sides.
2. Whisk the Custard: Whisk together beaten eggs, pumpkin purée, whole milk, maple syrup, pumpkin pie spice, and pure vanilla extract in a shallow baking dish until smooth.
3. Quick Dip: Melt butter in a wide skillet over medium heat. Dip each brioche stick into the pumpkin custard for 3 to 4 seconds per side. Do not let them soak too long or the bread will become overly fragile.
4. Pan-Fry Golden: Place sticks into the sizzling pan in a single layer with breathing room. Cook for 2 minutes per side, gently turning with tongs so all four sides turn deep golden brown.
5. Toss in Cinnamon Sugar: Immediately lift hot sticks from the skillet and roll them directly into the prepared dish of cinnamon sugar until thoroughly coated.
6. Stack & Serve: Stack french toast sticks high on a warm plate and serve immediately with a warm pitcher of pure maple syrup.
3 Chef Secrets for Perfect Results
1. Dry Out Fresh Bread First: If your brioche loaf is ultra-fresh and soft, slice it into sticks and lay them out on a baking sheet in a 300°F (150°C) oven for 6 to 8 minutes. Gently drying the exterior keeps the sticks structurally sound and prevents soggy centers.
2. Roll While Sizzling Hot: The cinnamon sugar will only adhere if the french toast sticks are rolled immediately after leaving the hot skillet. The residual hot butter melts the fine sugar crystals slightly, locking them into a crisp candy shell.
3. Cook on Medium Heat: Resist the urge to use high heat. High heat burns the butter and exterior before the rich pumpkin egg custard in the center has a chance to set properly. Medium heat guarantees a golden crust with a fluffy, fully cooked core.
What to Serve With Pumpkin French Toast Sticks
- Warm Pure Maple Syrup: Warming amber maple syrup in a small pitcher elevates the whole breakfast into true restaurant indulgence.
- Crispy Beef Bacon or Turkey Bacon: Smoky, salty breakfast bacon provides the ideal savory contrast to sweet pumpkin spice.
- Fresh Fall Berries: Fresh tart blackberries, blueberries, and sliced figs cut through the rich butter and cinnamon sugar.
- Iced Pumpkin Cream Chai or Hot Latte: A warm spiced chai latte or fresh espresso rounds out the autumn morning aesthetic.
Storage, Freezing & Reheating Instructions
- Refrigeration: Cool leftover sticks completely on a wire rack, then store in an airtight container for up to 3 days in the refrigerator.
- Freezer Breakfast Prep: Freeze cooked sticks on a parchment-lined baking sheet for 1 hour until solid, then transfer to a zip-top freezer bag for up to 2 months.
- Toaster Oven Reheating: Reheat cold or frozen sticks in a toaster oven or air fryer at 350°F (175°C) for 3 to 4 minutes. They will crisp back up to fresh-from-the-skillet perfection. Avoid microwaving, which turns them soft and gummy.
Cinnamon Sugar Pumpkin French Toast Sticks
Ingredients
Method
- Slice the Brioche: Slice each thick slice of brioche into 2 or 3 finger-sized sticks (about 1 inch wide and 4 inches long).
- Whisk the Pumpkin Custard: In a shallow pie dish or wide bowl, whisk together beaten eggs, pumpkin purée, milk, maple syrup, pumpkin pie spice, and vanilla extract until smooth and uniform.
- Prep Cinnamon Sugar: On a large plate or shallow tray, mix granulated sugar and ground cinnamon until blended.
- Dip & Coat: Melt 1 to 2 tablespoons butter in a large non-stick skillet or cast-iron griddle over medium heat. Dip each brioche stick into the pumpkin custard for 3 to 4 seconds per side so it absorbs the custard without becoming soggy.
- Pan-Fry Golden: Place sticks into the sizzling butter. Cook for 2 to 3 minutes per side, turning with tongs so all four sides become golden-brown and slightly crisp.
- Roll in Cinnamon Sugar & Serve: Immediately transfer hot french toast sticks directly into the cinnamon sugar mixture and turn to coat on all sides. Serve hot with warm maple syrup for dipping.
Nutrition
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I make these in the air fryer?
Yes! Dip the sticks in custard, spray the air fryer basket with oil, and cook at 375°F (190°C) for 6 to 8 minutes, flipping halfway. Brush with melted butter and roll in cinnamon sugar immediately.
Can I make this dairy-free?
Easily! Swap whole milk for oat milk or unsweetened almond milk, and use plant-based dairy-free butter for pan-frying.
Can I prepare the custard the night before?
Yes! Whisk the pumpkin custard together, cover tightly, and refrigerate overnight. Give it a quick 10-second whisk in the morning before dipping your bread sticks.
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