Description
These Pumpkin French Toast Bites are a delightful twist on a classic breakfast favorite. Soft bread cubes soaked in a spiced pumpkin batter then pan-fried to golden perfection, they make for bite-sized indulgences perfect for fall mornings or cozy brunches. Served with maple syrup and a sprinkle of powdered sugar, these bites are bursting with warm autumn flavors and a crispy, tender texture.
Ingredients
Scale
French Toast Mixture
- 4 eggs
- 1 cup milk
- 1/2 cup canned pumpkin puree
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
Bread
- 1 loaf of bread (preferably brioche or challah), cut into small cubes
For Cooking
- 2 tablespoons butter
For Serving
- Maple syrup
- Powdered sugar
Instructions
- Prepare the Pumpkin Batter: In a large mixing bowl, whisk together the eggs, milk, pumpkin puree, sugar, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and a pinch of salt until the mixture is smooth and fully combined.
- Soak the Bread Cubes: Add the bread cubes to the pumpkin batter, making sure each piece is thoroughly coated. Let the bread soak in the mixture for about 10 to 15 minutes to absorb the flavors and moisture.
- Heat the Skillet and Melt Butter: Place a large skillet over medium heat and melt 1 tablespoon of butter to prepare for cooking the French toast bites.
- Cook the First Batch: Add half of the soaked bread cubes to the skillet, arranging them in a single layer to ensure even cooking. Cook for approximately 3 to 4 minutes on each side until golden brown and crispy on the outside.
- Cook the Remaining Bites: Transfer the cooked French toast bites to a plate. Add the remaining butter to the skillet and repeat the cooking process with the remaining soaked bread cubes.
- Serve Warm: Serve the pumpkin French toast bites warm, drizzled generously with maple syrup and dusted with powdered sugar for a sweet finish.
Notes
- Using brioche or challah bread offers a richer flavor and softer texture, but any sturdy bread can be used.
- Allowing the bread cubes to soak for the full 15 minutes ensures they absorb enough of the pumpkin mixture for a custardy inside.
- Cook in batches to avoid overcrowding the skillet and maintain crispiness.
- Adjust spices to taste—add more cinnamon or nutmeg for a stronger autumnal flavor.
- These bites can be kept warm in a low oven while finishing the remaining batches.
