Baked Pumpkin French Toast Sticks (Easy Fall Breakfast!)
Easy baked pumpkin French toast sticks made with thick slices of bread, pumpkin puree, and warm fall spices. Baked until golden and tossed in cinnamon sugar, they’re perfect for breakfast, brunch, or meal prep!
Ingredients
For the French Toast Sticks
- 1 loaf French bread or brioche, sliced 1 inch thick and cut into thirds
- 4 large eggs
- 2/3 cup milk
- 1/2 cup pumpkin puree
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
For the Cinnamon-Sugar Coating
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- Optional: Melted butter or cooking spray to help the coating stick
For Serving
- Maple syrup, optional
Method
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper and lightly grease.
- Using a serrated knife, slice the bread into 1-inch-thick slices, then cut each slice into thirds to make sticks.
- In a large, shallow bowl, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon, and pumpkin pie spice until combined.
- Working in batches, dip the bread sticks into the pumpkin mixture, turning to coat all sides. Allow any excess mixture to drip off.
- Arrange the coated bread sticks in a single layer on the prepared baking sheet.
- Bake for 15–20 minutes, flipping halfway through, until golden brown and cooked through.
- Meanwhile, combine the granulated sugar and cinnamon in a shallow bowl.
- Remove the French toast sticks from the oven. While still warm, optionally brush lightly with melted butter or mist with cooking spray, then toss in the cinnamon-sugar mixture.
- Serve warm with maple syrup for dipping. Enjoy!
Notes
- Slightly stale bread works best to prevent soggy French toast.
- Baking time will vary depending on the size and thickness of your bread.
- Use pure pumpkin puree, not pumpkin pie filling.
- Leftovers can be refrigerated for up to 3–4 days or frozen for up to 2 months.
- The cinnamon-sugar coating is best added right before serving.