Introduction

These Pumpkin Spice French Toast Poppers are a delightful twist on a classic breakfast favorite. Coated in warm spices and pumpkin flavor, then fried to golden perfection, they make a perfect treat for fall mornings or brunch gatherings.

Pumpkin Spice French Toast Poppers Recipe - Recipe Image

Ingredients

6 cups vegetable oil
3 large eggs
3/4 cup whole milk
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup pumpkin puree, divided
2 cups panko bread crumbs
12 Hawaiian rolls
1/3 cup granulated sugar
1/3 cup sweetened condensed milk

Instructions

Step 1: In a medium, high-sided skillet, heat the vegetable oil over medium heat until it reaches 325°F on an instant-read or deep-fry thermometer.
Step 2: In a large, shallow dish, whisk together eggs, whole milk, cinnamon, allspice, cloves, ginger, nutmeg, and 2/3 cup pumpkin puree until well combined.
Step 3: Pulse the panko bread crumbs in a food processor until very fine, or crush them in a resealable bag using a rolling pin. Transfer the crumbs to another shallow dish.
Step 4: Working in batches, soak each Hawaiian roll in the egg mixture for 1 to 2 minutes. Use tongs to lift the rolls out, letting excess drip off, then toss them in the panko crumbs to coat all sides evenly.
Step 5: Fry the coated rolls in batches, turning halfway through, until they are lightly golden brown, about 2 to 3 minutes per side. Use tongs to hold the rolls steady when turning to prevent flipping over. Transfer the fried rolls to a paper towel-lined plate and let them cool slightly for about 5 minutes.
Step 6: Place the granulated sugar in a large bowl. Toss the warm rolls in the sugar until fully coated.
Step 7: In a small bowl, stir together the sweetened condensed milk and the remaining 1/3 cup pumpkin puree. Serve the French toast poppers alongside this pumpkin milk for dipping.

Tips & Variations

For extra crunch, use panko crumbs but pulse them just a little to keep some texture.
If Hawaiian rolls aren’t available, soft dinner rolls or brioche buns work well as substitutes.
Add a pinch of cayenne to the spice mix for a subtle spicy kick.
Serve poppers with maple syrup or a dusting of powdered sugar for a sweeter option.

Storage

Store any leftover French toast poppers in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a toaster oven or conventional oven at 350°F for about 5 to 7 minutes to maintain their crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these poppers ahead of time?

You can prepare the egg mixture and breading in advance, but it’s best to fry and coat the rolls right before serving to keep them crispy and fresh.

What can I use instead of pumpkin puree?

Sweet potato puree is a great substitute that provides a similar texture and sweetness with a slightly different flavor.

Pumpkin Spice French Toast Poppers Recipe

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Pumpkin Spice French Toast Poppers are a festive, bite-sized treat perfect for fall. Soft Hawaiian rolls are soaked in a fragrant pumpkin-spiced egg mixture, coated with finely crushed panko crumbs, then deep-fried to a golden crisp. Finished with a cinnamon sugar coating and served with a creamy pumpkin-spiced condensed milk dipping sauce, these poppers are a delightful twist on classic French toast.

Author: Dana
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12 poppers 1x
Category: Breakfast
Method: Frying
Cuisine: American

Ingredients

Scale

For the Frying

6 cups vegetable oil

For the Egg Mixture

3 large eggs
3/4 cup whole milk
1/2 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp ground nutmeg
2/3 cup pumpkin puree (divided)

For the Coating

2 cups panko bread crumbs

Main Ingredient

12 Hawaiian rolls

For the Sugar Coating and Sauce

1/3 cup (67 g) granulated sugar
1/3 cup sweetened condensed milk
Remaining 1/3 cup pumpkin puree

Instructions

Heat the oil: In a medium, high-sided skillet, heat the vegetable oil over medium heat until it reaches 325°F on an instant-read or deep-fry thermometer, ensuring the oil is at the correct temperature for frying.
Prepare the egg mixture: In a large, shallow dish, whisk together the eggs, whole milk, ground cinnamon, allspice, ground cloves, ground ginger, ground nutmeg, and 2/3 cup of the pumpkin puree until well combined.
Crush the panko crumbs: Pulse the panko bread crumbs in a food processor until very fine, or crush them using a rolling pin inside a resealable plastic bag. Transfer the fine crumbs to another shallow dish.
Soak the rolls: Working in batches, place the Hawaiian rolls into the pumpkin-spiced egg mixture and allow them to soak for 1 to 2 minutes so they absorb the flavors and moisture evenly.
Coat the rolls: Using tongs, lift each soaked roll out of the egg mixture, letting any excess drip back into the dish, then roll the entire surface evenly in the crushed panko crumbs until fully coated.
Fry the rolls: Carefully place the coated rolls into the hot oil in batches, frying for 2 to 3 minutes per side until they turn lightly golden brown. Use tongs to hold the rolls steady and prevent flipping over; turn them halfway through the cooking time for even frying. Once done, transfer the fried rolls to a paper towel-lined plate to drain excess oil and let them cool slightly for about 5 minutes.
Sugar coat the poppers: Place the granulated sugar in a large bowl and toss the slightly cooled rolls in the sugar, ensuring all sides are coated well for a sweet finish.
Prepare the dipping sauce: In a small bowl, mix the sweetened condensed milk with the remaining 1/3 cup pumpkin puree to create a creamy, pumpkin-spiced dipping sauce.
Serve: Arrange the sugar-coated poppers on a serving plate alongside the pumpkin milk dipping sauce for a decadent treat.

Notes

Use a thermometer to maintain oil temperature at 325°F for perfect frying results and to avoid greasy poppers.
Make sure the rolls soak long enough to absorb the egg mixture but not so long that they fall apart.
You can substitute pumpkin puree with sweet potato puree for a different flavor twist.
For easier handling when frying, hold rolls with tongs to prevent flipping and ensure even cooking.
These poppers are best enjoyed warm for the perfect contrast between the crispy exterior and soft interior.
Store leftovers in an airtight container and reheat in a skillet to maintain crispness; avoid microwaving as it can make them soggy.

Keywords: Pumpkin French Toast, French Toast Poppers, Fall Recipes, Pumpkin Spice, Deep Fried French Toast, Hawaiian Rolls