Baked Pumpkin French Toast Sticks

This recipe is made in partnership with Blue Sky Family Farms as a BSFF-Sponsored Blogger.

These pumpkin french toast sticks are what dreams are made of! HONESTLY - they blew my tastebuds away. This twist on classic french toast is a complete game changer. It’s got the basic ingredients like eggs and bread (duh), but it also includes pumpkin puree and pumpkin pie spice to give it a very warming fall feel. The eggs I used to make this recipe are Blue Sky free range and pasture raised. What does this mean? The chickens get to roam free on over fifty acres soaking in the fresh air & sunshine, meaning you can find adequate amounts of Vit. D (as well as protein) in each egg!

I chose to use a sourdough bread not only because I love it but also because it can really soak up the egg mixture. I baked these, but feel free to go the traditional route of making french toast if you choose! One last note, these were surprisingly great reheated! So if you want to make these for a holiday breakfast in a large batch just know they will still be delicious if you have to warm them up.

Feel free to play around with this recipe. You can use different types of bread, substitute your milk choice, and add different toppings. I stuck with the classic powdered sugar and syrup, but making a fruit syrup or even using a pumpkin butter would be delicious as well. If you make this recipe be sure to post a pic so I can see!

Author: Leslie Bobo, RDN

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Baked Pumpkin French Toast Sticks

These pumpkin french toast sticks are what dreams are made of! HONESTLY - they blew my tastebuds away. This twist on classic french toast is a complete game changer.

Cook time: 14 MinTotal time: 14 Min

Ingredients

• 1 loaf sourdough bread
• 6 eggs
• 1 cup unsweetened oat milk 
• 3 tbsp. pumpkin puree 
• 1 tsp. pumpkin pie spice
• 1 tsp. vanilla extract 

Instructions

1. Preheat oven to 350°F
2. Cut sourdough loaf into rectangle sticks ~1/2" thick
3. In a large bowl whisk together eggs, oat milk, pumpkin puree, pumpkin pie spice, and vanilla extract
4. Place bread in the bowl and use your hands to make sure it all gets coated
5. Put in the refrigerator to let soak for about 30 minutes
6. Place sticks on a parchment lined baking sheet
7. Bake for 7 minutes, flip, and then bake for 7 more minutes 

Notes:

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