Fall is here, and with it comes all the cozy flavors—pumpkin at the top of the list. I reserve pumpkin for autumn and winter and try to include it in a few easy dishes each year. When time is tight and kids are running around, I reach for quick recipes like these pumpkin French toast bites. Ready in about 25 minutes, they deliver a warm pumpkin-pie taste in each small, snackable bite. My two-year-old and my first grader both loved them.
I served these pumpkin French toast bites on a silicone suction plate that keeps everything in place and makes mealtime easier for little hands. I paired the bites with ricotta cheese and pomegranate seeds for contrasting textures and brightness. The silicone plate is durable, microwave-safe, and resistant to stains and odors, which makes it a practical choice for busy families.
You can leave the bread whole if you prefer, but cutting it into bite-sized pieces is great practice for toddlers learning to use utensils. Small pieces are also convenient for snacking and make portion control simple. My daughter particularly enjoys using child-sized stainless steel utensils that fit her hand perfectly.
When cooking the bites, arrange them in a single layer on a buttered skillet. Brown each side until golden, then continue to turn them gently—similar to sauteing small vegetable cubes—to ensure even cooking. I cook over medium-low heat so the centers cook through without the exterior burning. Because undercooked eggs can be an issue for young children, I take care to cook the bites thoroughly.
Give this easy pumpkin breakfast a try—it’s a quick crowd-pleaser that brings fall flavors to the table without a lot of fuss.
Pumpkin French Toast Bites
These Pumpkin French Toast Bites come together in 25 minutes, giving you a delicious pumpkin pie flavor in each little bite.
Breakfast, Kid Finger Food
American
Ingredients
-
2
slices
of brioche bread – stale or lightly toasted -
1
egg -
1/4
cup
pumpkin puree -
2
tbsp
whole milk
heavy cream, or full-fat coconut milk -
1/2
tsp
pumpkin pie spice -
1
tsp
vanilla extract - optional for older kids 1 tbsp maple syrup
-
1
tbsp
unsalted butter - Serving suggestions: serve with a side of ricotta cheese and seasonal fruit
Instructions
-
Trim the crusts from the bread and cut the slices into bite-sized pieces.
-
In a bowl, beat the egg. Stir in the pumpkin puree, milk (or cream/coconut milk), pumpkin pie spice, vanilla extract, and maple syrup if using.
-
Melt the butter in a nonstick skillet over medium-low heat. Briefly soak each bread piece in the pumpkin mixture for about 15 seconds, shaking off excess, then place on the skillet. Fry, turning as needed, until all sides are golden and the centers are cooked through.
Recipe Notes
This recipe works best with stale or day-old bread. If your bread is fresh, lightly toast it before soaking to prevent sogginess.