Introduction

Pumpkin Spice French Toast Poppers are a delightful fall treat that combines the cozy flavors of pumpkin and warm spices with a crispy, golden exterior. These bite-sized rolls are perfect for breakfast, brunch, or as a sweet snack. Crispy on the outside and soft on the inside, they are sure to become a seasonal favorite.

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 (67 g)
1/3 cup sweetened condensed milk

Instructions

Step 1: In a medium, high-sided skillet over medium heat, heat the vegetable oil until an instant-read or deep-fry thermometer registers 325°F (163°C).
Step 2: Meanwhile, in a large, shallow dish, whisk together the eggs, whole milk, cinnamon, allspice, cloves, ginger, nutmeg, and 2/3 cup of the pumpkin puree until well combined.
Step 3: Pulse the panko bread crumbs in a food processor until very fine crumbs form, or crush them in a resealable bag with a rolling pin. Transfer the panko to another shallow dish.
Step 4: Working in batches, place the Hawaiian rolls in the egg mixture and let them soak for 1 to 2 minutes. Using tongs, lift the rolls out, allowing excess mixture to drip off. Toss the rolls in the panko crumbs, ensuring all sides are coated evenly.
Step 5: Fry the rolls in batches, turning halfway through, until they are lightly golden brown—about 2 to 3 minutes per side. Use tongs to hold the roll 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 they are fully coated.
Step 7: In a small bowl, stir together the sweetened condensed milk and the remaining 1/3 cup pumpkin puree. Serve the coated rolls with this pumpkin milk dipping sauce alongside.

Tips & Variations

Use fresh pumpkin puree for the best flavor, or canned pumpkin puree if you’re short on time. Avoid pumpkin pie filling as it contains added spices and sugar.
If you don’t have Hawaiian rolls, soft dinner rolls or brioche buns can be a great substitute.
For a spicier kick, add a pinch of ground cayenne pepper to the egg mixture.
Make sure the oil is at the correct temperature; too hot, and the poppers will brown too quickly without cooking through.
Try dusting the finished poppers with powdered sugar or cinnamon sugar for an extra sweet touch.

Storage

Store leftover French Toast Poppers in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster oven or regular oven at 350°F (175°C) for 5 to 7 minutes to restore their crispiness. The pumpkin milk dipping sauce is best served fresh but can be refrigerated for up to 24 hours; stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the French Toast Poppers instead of frying?

While these poppers are traditionally fried for a crisp coating, you can bake them at 375°F (190°C) on a parchment-lined baking sheet until golden and crispy, about 15–20 minutes, flipping halfway through.

Can I prepare the poppers ahead of time?

Yes, you can soak and coat the rolls ahead, then refrigerate them on a baking sheet for up to 4 hours before frying. For best texture, fry them just before serving.

Pumpkin Spice French Toast Poppers Recipe

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4.7 from 53 reviews

These Pumpkin Spice French Toast Poppers are a delightful fall-inspired treat featuring Hawaiian rolls dipped in a pumpkin-spiced egg mixture, coated with fine panko breadcrumbs, and fried until golden and crispy. Finished with a coating of cinnamon sugar and served with a creamy pumpkin-spiced condensed milk dip, these poppers combine warm spices and comforting flavors perfect for breakfast or brunch during the autumn season.

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

Ingredients

Scale

Frying

6 cups vegetable oil

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

Coating

2 cups panko bread crumbs

Main Ingredient

12 Hawaiian rolls

Topping and Sauce

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

Instructions

Heat the oil: In a medium, high-sided skillet over medium heat, heat 6 cups of vegetable oil until an instant-read or deep-fry thermometer registers 325°F. Maintaining this oil temperature is crucial for proper frying.
Prepare the egg mixture: While the oil heats, whisk together 3 large eggs, 3/4 cup whole milk, 1/2 teaspoon ground cinnamon, 1/4 teaspoon each of allspice, ground cloves, ground ginger, and ground nutmeg, and 2/3 cup pumpkin puree in a large shallow dish. This mixture infuses the rolls with rich autumn flavors.
Process the panko crumbs: Use a food processor to pulse 2 cups of panko breadcrumbs until very fine crumbs form, or alternatively crush them in a resealable bag with a rolling pin. Transfer the crumbs to another shallow dish for coating the rolls.
Soak the rolls: Working in batches, place 12 Hawaiian rolls into the egg mixture and allow them to soak for 1 to 2 minutes so they absorb the flavorful custard. Use tongs to lift the rolls out, letting any excess drip off.
Coat with panko: Toss the soaked rolls in the fine panko crumbs ensuring all sides are fully coated. This adds a crispy outer texture once fried.
Fry the rolls: Fry the coated rolls in the hot oil in batches, turning them halfway through the cooking time to brown all sides evenly. Each side should fry for about 2 to 3 minutes until lightly golden brown. Use tongs to hold the rolls steady when flipping to avoid breakage. Transfer fried rolls to a paper towel-lined plate and allow them to cool slightly for about 5 minutes.
Coat with sugar: Place 1/3 cup granulated sugar in a large bowl and toss the warm fried rolls in it until fully coated. This adds a delicious sweet and slightly crunchy finish.
Make the pumpkin milk sauce: In a small bowl, stir together the remaining 1/3 cup pumpkin puree with 1/3 cup sweetened condensed milk to create a creamy, spiced dipping sauce.
Serve: Present the pumpkin spice French toast poppers alongside the pumpkin milk sauce for dipping and enjoy immediately while warm.

Notes

Maintain oil temperature at 325°F for perfect frying without burning or undercooking the rolls.
Fine panko crumbs create a crispier texture; crushing by hand is fine if a food processor is unavailable.
Soaking time can be adjusted slightly depending on how moist or dense the rolls are.
The sweetened condensed milk pumpkin sauce adds richness, but you can adjust the sweetness by adding more or less sugar.
Always fry in batches to avoid overcrowding which lowers oil temperature and yields soggy results.
Use Hawaiian rolls or similarly soft, slightly sweet rolls for best authentic flavor.

Keywords: Pumpkin Spice, French Toast, Poppers, Fall Recipe, Fried Breakfast, Hawaiian Rolls, Pumpkin Puree