Ah, fall mornings. Is there anything better than the smell of warm spices and sweet toast wafting through the house? It instantly takes me back to chilly autumn mornings with my Nonna, the kind where you needed an extra layer indoors and a hug from a warm mug. I always craved those delicious French toast breakfasts, but you know, frying just never felt right for me, especially when I wanted something a bit lighter. That’s why I set out to create a baked version, and trust me, these Pumpkin Spice French Toast Sticks (Baked, Not Fried) are the answer! As a Gluten-Free Culinary Storyteller, I love recreating those nostalgic flavors, and this recipe is proof that you can have that cozy, comforting breakfast without the fuss or the grease. It’s a little bit of magic from my kitchen to yours!
Why You’ll Love These Pumpkin Spice French Toast Sticks (Baked, Not Fried)
These aren’t just any French toast sticks, they’re a little slice of autumn heaven! You’ll love them because they’re ridiculously easy to make – no fuss, no frying. They taste like pure fall with all those warm spices and that hint of pumpkin. Plus, baking them makes them a lighter option, and they’re totally adaptable if you need a gluten-free breakfast. Even the pickiest eaters will gobble them up!
Gather Your Ingredients for Pumpkin Spice French Toast Sticks
Alright, let’s get our ducks in a row, or rather, our ingredients! You won’t need anything too fancy, just the good stuff that makes fall breakfast dreams come true. First up, you’ll need a good loaf of French bread or brioche – about one whole loaf. Make sure you cut it into nice, thick slices, about an inch thick, and then cut those slices into thirds to make your sticks. For the custard part, we’re talking four large eggs, two-thirds of a cup of milk (any kind works!), and the star of the show – half a cup of pumpkin puree. Don’t forget a teaspoon and a half of vanilla extract for that lovely warmth, plus one teaspoon each of cinnamon and pumpkin pie spice to really get that fall vibe going. And for that irresistible coating? Just a quarter cup of sugar and another teaspoon and a half of cinnamon.
Essential Equipment for Baking Pumpkin Spice French Toast Sticks
To whip up these delightful pumpkin spice French toast sticks, you’ll want a few key players ready to go. Grab a large non-stick skillet – it makes flipping so much easier. You’ll also need a couple of small rectangular baking dishes, one for the cinnamon sugar and one for that yummy egg mixture. And of course, a trusty whisk is essential for getting that custard nice and smooth!
Step-by-Step Guide to Making Pumpkin Spice French Toast Sticks (Baked, Not Fried)
Now for the fun part – turning all those yummy ingredients into perfect French toast sticks! It’s actually super simple, and before you know it, you’ll have a breakfast treat that smells like a cozy fall day. This method is so straightforward, you’ll wonder why you ever bothered with frying! If you’re looking for more French toast inspiration, this is a great place to start.
Prepare the Cinnamon Sugar Coating
First things first, let’s get that sweet, spicy coating ready. Grab one of your small rectangular baking dishes and pour in the quarter cup of sugar along with the teaspoon and a half of cinnamon. Give it a good whisk to combine everything. Easy peasy!
Create the Pumpkin Spice Egg Mixture
Next up is our delicious custard! In the other small baking dish, crack in those four eggs. Pour in the milk, the pumpkin puree, the vanilla extract, and both the cinnamon and pumpkin pie spice. Now, grab your whisk and go to town! You want to whisk it all together until it’s super smooth and beautifully blended – no lumps allowed!
Coat and Cook the French Toast
Time to get these bread sticks ready for their close-up! Heat up your large non-stick skillet over medium heat and toss in a tiny bit of butter to melt. Carefully dip each slice of bread into the pumpkin spice egg mixture, making sure it gets a nice, even coat on both sides. Don’t let them soak too long, or they’ll get soggy! Gently place the coated bread slices onto the hot skillet. Cook them for about 2 minutes on each side, until they’re beautifully golden brown. You might have to do this in batches, so have a clean plate or rack ready for the cooked sticks. See? These French toast sticks cook up so fast!
Finish with Cinnamon Sugar
As soon as those golden sticks come off the skillet, while they’re still nice and warm, roll them immediately in that cinnamon sugar mixture you prepared earlier. Make sure they get a good coating all over! Serve them up hot right away, maybe with a drizzle of maple syrup or some butter pecan syrup. Yum!
Tips for Perfect Pumpkin Spice French Toast Sticks
Okay, so making these pumpkin spice French toast sticks is pretty foolproof, but a few little tricks from my kitchen can make them absolutely *perfect* every time. First off, the bread is key! Day-old bread, especially a slightly sturdy loaf like French bread or brioche, works wonders. It holds up beautifully without getting too mushy. When you’re dipping them, don’t let them soak for too long – just a quick dip on each side is all they need to get coated. Too much liquid and you’ll end up with soggy sticks, which is a total bummer. Also, make sure your skillet is heated just right; medium heat is your friend here. You want them to get gorgeously golden brown without burning before the inside is warmed through. Trust me, a little attention to these details makes all the difference!
Ingredient Notes and Substitutions for Pumpkin Spice French Toast Sticks
Let’s chat about the ingredients for these yummy pumpkin spice French toast sticks, because sometimes you need to get a little creative in the kitchen! When it comes to the bread, while French bread or brioche are my go-to for that perfect texture, you could totally use Challah or even a nice thick-cut white bread if that’s what you have. Just make sure it’s not super fresh and soft, or it might get a bit too mushy. For the milk, any kind works – dairy, almond, oat, you name it! And if you’re not a huge fan of pumpkin pie spice, or maybe you ran out (oops!), you can just bump up the cinnamon a bit and maybe add a pinch of ginger and cloves for that warm spice flavor. As for my gluten-free friends, I absolutely love using a good quality gluten-free brioche or a sturdy gluten-free white bread. It bakes up beautifully and tastes just as magical!
Make-Ahead and Storage for Your Pumpkin Spice French Toast Sticks
These pumpkin spice French toast sticks are fantastic for making ahead, which is a lifesaver on busy mornings! You can totally prep the cinnamon sugar coating and the pumpkin spice egg mixture the night before. Just keep them covered in the fridge. Then, in the morning, all you have to do is heat up your skillet and dip away! If you have leftovers, store them in an airtight container in the fridge for up to 2-3 days. To reheat, I love popping them in the toaster oven or a regular oven at around 350°F (175°C) for a few minutes until they’re warm and a little crispy again.
Frequently Asked Questions about Pumpkin Spice French Toast Sticks
Got burning questions about our Pumpkin Spice French Toast Sticks (Baked, Not Fried)? I’ve got you covered! Let’s dive into some common queries. For more insights on gluten-free baking, check out my journey on GlutenFreeKitchenStories.com!
Can I use regular sandwich bread for this recipe?
You can, but I really recommend using something a bit sturdier like French bread, brioche, or challah. Regular sandwich bread can get a little too soft and fall apart during the dipping and cooking process. If you do use it, just be super gentle and don’t let it soak in the egg mixture for too long!
How can I make my baked French toast sticks extra crispy?
While these are baked, not fried, you can still get a lovely crispness! Make sure your skillet is heated to medium-high heat and don’t overcrowd the pan. Cooking them in batches helps too. For an even crispier edge, you can pop them back into a preheated oven (around 350°F/175°C) for a couple of minutes after coating them in cinnamon sugar.
Are these Pumpkin Spice French Toast Sticks good for meal prep?
Absolutely! They’re fantastic for meal prep. You can make the cinnamon sugar coating and the pumpkin spice egg mixture the night before and store them separately in the fridge. Then, just dip and cook in the morning! Leftovers store beautifully in the fridge for a few days and reheat well in a toaster oven or regular oven for a quick breakfast any time.
Nutritional Information (Estimated)
Just a little heads-up, these numbers are just an estimate, okay? Different brands of bread, milk, and even how much cinnamon sugar you get on each stick can change things! But generally, you’re looking at somewhere around 250-300 calories per serving, with about 10-15g of fat, 30-40g of carbs, and 8-10g of protein. Perfect for fueling up your morning!
Share Your Pumpkin Spice French Toast Sticks Creation!
I really hope you try these awesome Pumpkin Spice French Toast Sticks! If you do, please let me know how they turned out. Leave a comment below, share your experience, or rate the recipe. I can’t wait to hear about your kitchen adventures!
Pumpkin Spice French Toast Sticks (Baked, Not Fried)
Ingredients
Equipment
Method
- Prepare the cinnamon sugar coating. In a small rectangular baking dish, combine the sugar and cinnamon. Set aside.
- Prepare the egg mixture. In another small rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla extract, cinnamon, and pumpkin pie spice.
- Heat a large non-stick skillet over medium heat. Add a small amount of butter and melt.
- Dip the bread slices into the egg mixture, ensuring both sides are coated. Place the coated bread slices onto the hot skillet.
- Cook for about 2 minutes on each side, until golden brown. Remove the cooked French toast sticks from the skillet.
- Immediately roll the warm French toast sticks in the cinnamon sugar mixture. Serve hot with maple syrup or buttered pecan syrup.
Notes
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Gluten-Free Culinary Storyteller & Recipe Heritage Specialist
Getting diagnosed with non-celiac gluten sensitivity in my late twenties felt like losing my Italian identity. Growing up in nonna’s Brooklyn kitchen, learning traditional techniques that suddenly became off-limits—I decided to fight for those family food traditions instead of giving up.
With my food journalism background and European baking training, I became obsessed with recreating authentic flavors in gluten-free formats. I’ve adapted 400+ traditional recipes from various cultures, with my gnocchi recipe winning “Recipe of the Year” from the National Gluten-Free Living Awards in 2022.
I collaborate with the Italian-American Cultural Center to document traditional family recipes and volunteer with the Westchester Celiac Support Group, teaching monthly pasta-making classes.
Food is the heart of family storytelling. No one should sacrifice their cultural heritage due to dietary restrictions.