Pumpkin Churro French Toast Sticks are a fun fall recipe. They taste just like a churro covered in cinnamon sugar with a sweet pumpkin taste. Pumpkin French toast is the perfect breakfast or brunch idea to celebrate fall.
One morning I was craving something pumpkin in the worst way. It just so happened that a Disneyland commercial came on TV at the same time. They showed a girl walking through Disneyland with a churro. So then I was craving a churro and something with pumpkin and this is how this recipe was born.
If you are looking for some other breakfast ideas you should check out French Toast Roll Ups or Strawberry Cream Cheese Crepes. These are perfect for when you are looking for a yummy breakfast treat.
Pumpkin Churro French Toast Sticks Ingredients
- Texas Toast – Make sure to use a dense bread.
- Milk – I like to use 2% milk, but any milk will be fine.
- Pumpkin Puree – Make sure not to use pumpkin pie mix. It comes pre-made with added spices and sweeteners.
- Eggs – Use room temperature eggs so ingredients bind together better.
- Brown Sugar – Adds the perfect amount of sweetness to the batter.
- Vanilla Extract – Adds a bit of extra flavor. I like to use real vanilla and not imitation for best results.
- Nutmeg – This is a key ingredient for that classic pumpkin flavor.
- Ground Cinnamon – If you would like you can replace this with 1 1/2 tbsp of pumpkin spice.
- Granulated Sugar – This is what gives the churro coating its sweet flavor.
- Butter – I prefer to use unsalted butter and this is used to grease the griddle.
How To Make Pumpkin Churro French Toast Sticks
- Preheat griddle or skillet over medium heat.
- Cut the crust off of all four sides of the bread. Then slice each piece into 3 equal pieces lengthwise. Then set aside.
- Combine eggs, brown sugar, nutmeg, and ½ tsp of cinnamon. Whisk until eggs are well beaten and spices are well combined. Then add pumpkin puree, vanilla extract and milk. Whisk until all ingredients are well combined.
- In a medium bowl combine granulated sugar and 1½ tbsp of cinnamon. Whisk until well combined.
- Melt butter on griddle and completely coat griddle.
- Dip the bread sticks in the egg and pumpkin batter. Quickly rotate until bread stick is completely covered.
- Place French toast sticks on the griddle and cook each side for 2-3 minutes or until golden brown and cooked through.
- Once french toast sticks are done cooking. Place them in the cinnamon sugar mixture while they are still hot. Spoon cinnamon sugar mixture over them. Then shake off excess cinnamon sugar.
- Serve while still hot with your favorite syrup to dip in.
Recipe Tips
1 – When making french toast I have found that if I whisk the eggs and spices together first. Then whisk in the wet ingredients like the milk and pumpkin puree. It helps the spices stay in the batter and not float to the top.
2 – Place the french toast sticks in the churro seasoning immediately after removing them from the griddle. The heat and the moisture from them will help the cinnamon and sugar stick to them.
What Bread Works Best?
I have experimented with different breads on this recipe and I have found that dense breads seem to work best. If you use a bread that is not dense. They tend to soak up to much of the batter and fall apart. A bread such as brioche works amazing. I like to get an unsliced loaf so that I can cut it as thick as I like.
If I don’t have access to brioche bread. I have found that the Sara Lee Brand, Texas toast is a great option. It checks all the boxes. It is fairly dense and thick so it holds up well after being dipped in the batter. If you are using brioche bread you can slice it the night before and let them sit out to get stale. You can also put the bread on a baking sheet and dry it out in the oven on a low temperature.
If you are looking for a breakfast idea to change up your weekend routine. These flavorful breakfast treats will be a huge hit with the family.
Pumpkin Churro French Toast Sticks
Ingredients
- 1 loaf Texas toast
- 1 cup milk
- ½ cup pumpkin puree
- 5 large eggs
- 1 tbsp packed brown sugar
- 1 tsp vanilla extract
- ¼ tsp nutmeg
- ½ tsp cinnamon (for egg mixture)
- ½ cup granulated sugar
- 1½ tbsp cinnamon (for cinnamon sugar topping)
- 1 tbsp unsalted butter (for the griddle)
Instructions
- Preheat griddle or skillet over medium heat.
- Cut the crust off of all four sides of the bread. Then slice each piece into 3 equal pieces lengthwise. Then set aside.
- Combine eggs, brown sugar, nutmeg, and ½ tsp of cinnamon. Whisk until eggs are well beaten and spices are well combined. Then add pumpkin puree, vanilla extract and milk. Whisk until all ingredients are well combined.
- In a medium bowl combine granulated sugar and 1½ tbsp of cinnamon. Whisk until well combined.
- Melt butter on griddle and completely coat griddle.
- Dip the bread sticks in the egg and pumpkin batter. Quickly rotate until bread stick is completely covered.
- Place French toast sticks on the griddle and cook each side for 2-3 minutes or until golden brown and cooked through.
- Once french toast sticks are done cooking. Place them in the cinnamon sugar mixture while they are still hot. Spoon cinnamon sugar mixture over them. Then shake off excess cinnamon sugar.
- Server while still hot with your favorite syrup to dip in.
Notes
Nutrition
Have you tried this recipe?
RATE and COMMENT below! I would love to hear your experience. Getting feedback from you helps me and other readers too!
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I am saving this recipe for Thanksgiving brunch, but I am sure I will be trying it out way before it! It looks so delicious!
These would be perfect for Thanksgiving brunch! I can’t wait to hear how you like them!
I never tried this recipe, but I really love what you made with this pumpkin churros toast stick. It is absolutely gorgeous.
Thank you so much!
Wow!! This is really the ultimate fall breakfast! Love these pumpkin churro french toast sticks!
I agree!
As a pumpkin lover, I will make sure not to miss your recipe. It sounds easy to make and delicious to taste! Love it. 🙂
Im a pumpkin lover as well. I hope you love them as much as we do!
I love everything about this recipe. It was the perfect fall breakfast and made use of the fresh pumpkin I have.
Im ao glad you liked it!