Pumpkin Spice French Toast Poppers Recipe
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.
- 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
