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Pumpkin French Toast Sticks (dairy-free)

November 11, 2022

    These Pumpkin French Toast Sticks are one of my kid’s favorite meals. You only need 4 main ingredients to make them, they’re dairy-free and they’re great finger food for toddlers too!These Pumpkin French Toast Sticks are one of my kid's favorite meals. You only need 4 main ingredients to make them, they're dairy-free and they're great finger food for toddlers too!

    These french toast sticks are the cutest pumpkin breakfast to make! They’re great for kids, adults, anyone. And they only take about 10 minutes to make. And if your kids are anything like mine – it is always all about the quick and easy recipes!

    I love making these as a way to switch things up in the kitchen a bit. Pumpkin is a great addition to the french toast mixture of milk and eggs and it adds extra nutrients to breakfast staple. Your kids will love dipping these in some yogurt, maple syrup or whatever they’re favorite breakfast “sauces” are. I love having mine with syrup or peanut butter. My kids can’t go a morning without yogurt so that is definitely a favorite combo here.

    Tip: make these as a “finger food” for your little ones! They love to eat and serve themselves and these french toast sticks are perfect for that.

    What ingredients are in these Pumpkin French Toast Sticks:

    • Pumpkin puree  – I look for unsweetened organic canned pumpkin. The added sugar one is a waste IMO
    • Eggs – I haven’t tried this with flax egg or an egg replacement
    • Non-dairy milk – or use dairy milk if you prefer! I also look for unsweetened here as well
    • Vanilla extract – my mom always calls this the “secret” ingredient in french toast!!
    • Cinnamon – lots and lots of cinnamon as always
    • Bread of choice – you can use gluten-free if needed

    How to make these dairy-free French Toast Sticks:

    1. Mix together the pumpkin puree, eggs, milk, vanilla extract and cinnamon in a shallow bowl
    2. Dip each slice of bread into the mixture, covering both sides and allow any excess to drip off
    3. Add to a greased skillet and cook on medium heat for about 5 minutes then flip over and cook for another 5 minutes or until ready
    4. Repeat for remaining bread then slices into 4 sticks per slice of bread and enjoy with maple syrup, yogurt or anything!

    Tips for success making French Toast Sticks:

    • These are one of my go-to recipes to make for my kids to have for a couple of days. My youngest even will eat them cold from the fridge so it’s great to have them on hand for a quick meal!
    • I recommend using a canned organic pumpkin puree that is also unsweetened. It is a waste of added sugars here to use a sweeten pumpkin
    • This is a great finger food recipe for kids and toddlers. I have been making french toast for my kids since they started eating more solids around 6 months (of course after they try eggs!). It’s a great recipe for them to snack on
    • If you don’t want to eat these as “sticks” leave the slices full and enjoy as french toast
    • When soaking the bread in the pumpkin mixture, don’t over soak it or the bread may fall apart. I like to let any excess drip off too before cooking over a greased skillet

    A few other toddler-friendly breakfast ideas:

    Gluten-free Cottage Cheese Pancakes

    Easy Breakfast Berry Yogurt Bake

    Gluten-free Veggie Frittata Sticks

    Dark Chocolate Banana Bread Baked Oatmeal (gluten-free)

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    Pumpkin French Toast Sticks (dairy-free)

    These Pumpkin French Toast Sticks are one of my kid’s favorite meals. You only need 4 main ingredients to make them, they’re dairy-free and they’re great finger food for toddlers too!

    • Author: Rachel
    • Prep Time: 5 mins
    • Cook Time: 10 mins
    • Total Time: 15 mins
    • Yield: Makes about 12-16 sticks 1x

    Ingredients

    Scale
    • 1/2 cup pumpkin puree 
    • 2 eggs
    • 1/4 cup non-dairy milk (or use dairy milk if you prefer!)
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon cinnamon
    • 4 slices bread of choice

    Instructions

    1. Mix together the pumpkin puree, eggs, milk, vanilla extract and cinnamon in a shallow bowl
    2. Dip each slice of bread into the mixture, covering both sides and allow any excess to drip off
    3. Add to a greased skillet and cook on medium heat for about 5 minutes then flip over and cook for another 5 minutes or until ready
    4. Repeat for remaining bread then slices into 4 sticks per slice of bread and enjoy with maple syrup, yogurt or anything!

    Notes

    *Store leftovers in fridge for 5 days and reheat in microwave or skillet

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