Description
These Pumpkin French Toast Bites are a delicious autumn-inspired twist on classic French toast, featuring tender bread cubes soaked in a spiced pumpkin custard and pan-fried to golden perfection. Perfect for a cozy breakfast or brunch, they are served warm with maple syrup and powdered sugar for an extra touch of sweetness.
Ingredients
Scale
French Toast Bites
- 1 loaf of bread (preferably brioche or challah), cut into small cubes
- 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
- 2 tablespoons butter
For Serving
- Maple syrup
- Powdered sugar
Instructions
- Prepare the custard mixture: In a large mixing bowl, whisk together the eggs, milk, pumpkin puree, granulated sugar, vanilla extract, cinnamon, nutmeg, ginger, and a pinch of salt until the mixture is smooth and fully combined.
- Soak the bread cubes: Add the cut bread cubes to the pumpkin custard mixture, stirring gently to ensure every piece is well-coated. Allow them to soak for 10 to 15 minutes so the bread absorbs the flavorful liquid.
- Heat the skillet: Place a large skillet over medium heat and melt 1 tablespoon of butter until it foams and spreads evenly across the pan.
- Cook the first batch: Add half of the soaked bread cubes to the skillet in a single layer, making sure not to overcrowd them. Cook for about 3 to 4 minutes on one side without disturbing them, until golden brown and crispy.
- Flip and cook the other side: Carefully turn the bread cubes over and cook for another 3 to 4 minutes or until both sides are golden and the bites are cooked through.
- Repeat for remaining bread cubes: Remove the cooked French toast bites to a plate and add the remaining butter to the skillet. Repeat the cooking process with the rest of the soaked bread cubes.
- Serve warm: Serve the pumpkin French toast bites immediately while warm. Drizzle generously with maple syrup and dust with powdered sugar for a sweet finishing touch.
Notes
- Use sturdy bread like brioche or challah for best texture; day-old bread works well to absorb the custard without falling apart.
- Adjust the soaking time based on your bread’s thickness; thinner slices need less time to absorb the custard.
- For a richer flavor, substitute whole milk with half-and-half or cream.
- Can be kept warm in a low oven (around 200°F/95°C) while cooking the remaining batches.
- These bites can be made ahead and reheated in a skillet or oven for convenience.
- Add a sprinkle of chopped pecans or walnuts on top for added texture.
