Pumpkin Cinnamon Toast Sticks (Print View)

Golden toast sticks kissed with pumpkin and cinnamon for a cozy fall breakfast or snack.

# Components:

→ Bread

01 - 8 slices thick white bread (brioche or Texas toast preferred)

→ Pumpkin Mixture

02 - 2 large eggs
03 - 1/2 cup whole milk
04 - 1/3 cup canned pumpkin purée
05 - 2 tablespoons brown sugar
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/2 teaspoon vanilla extract
09 - Pinch of salt

→ Coating

10 - 1/2 cup granulated sugar
11 - 1 tablespoon ground cinnamon
12 - 2 tablespoons unsalted butter, melted (plus additional for pan)

# Directions:

01 - Cut the bread slices into thirds to create sticks.
02 - Beat eggs, milk, pumpkin purée, brown sugar, cinnamon, nutmeg, vanilla, and salt together in a shallow bowl until smooth.
03 - Mix granulated sugar and cinnamon in a shallow dish.
04 - Warm a nonstick skillet or griddle over medium heat and brush with melted butter.
05 - Lightly coat each bread stick in the pumpkin custard mixture, avoiding saturation.
06 - Place coated sticks onto the skillet and cook 2 to 3 minutes per side until golden brown and cooked through.
07 - While hot, immediately roll each cooked stick in the cinnamon sugar mixture.
08 - Serve warm, optionally accompanied by maple syrup.

# Expert Advice:

01 -
  • Rolling the warm sticks through cinnamon sugar creates a toasty, caramelized crunch you’ll crave all season.
  • This is the ultimate way to use up leftover bread and bring fall flavors to the breakfast table fast.
02 -
  • If you soak the bread for too long, you’ll end up with mush instead of crisp edges—work quickly.
  • Warming the butter before brushing the pan makes for even browning and prevents that sad, pale toast look.
03 -
  • A microplane grater transforms fresh nutmeg into a fragrant secret weapon.
  • Letting the sticks rest on a wire rack after cooking keeps the coating crisp and avoids sogginess.
Return