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 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 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 and let excess drip off. Toss the soaked rolls in the panko crumbs, coating all sides completely.

Step 5: Fry the rolls in batches, turning halfway through, until they are lightly golden brown on all sides, about 2 to 3 minutes per side. You may need to use tongs to hold the rolls steady while turning. Transfer fried rolls to a paper towel-lined plate and let cool slightly, about 5 minutes.

Step 6: Place the granulated sugar in a large bowl and toss the warm rolls in it until fully coated.

Step 7: In a small bowl, stir together the sweetened condensed milk and the remaining 1/3 cup of pumpkin puree. Serve the rolls alongside this pumpkin milk for dipping.

Tips & Variations

Use Hawaiian rolls as directed for sweetness and softness, but brioche buns or dinner rolls work well too.

Adjust the spices to your taste—add a pinch of ground cardamom for extra warmth.

For a dairy-free version, substitute whole milk with almond or oat milk and use a suitable condensed milk alternative.

To make this recipe easier to handle, cut the rolls in half before soaking and frying.

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 regain crispness. Avoid microwaving if possible, as this can make them soggy. The pumpkin milk dip can be refrigerated separately for up to 3 days; stir well before serving.

FAQs

Can I prepare these French Toast Poppers ahead of time?

Yes, you can soak and bread the rolls a few hours ahead and keep them covered in the refrigerator. Fry them just before serving to maintain crispiness.

What can I use instead of Hawaiian rolls?

Brioche buns, dinner rolls, or any soft, slightly sweet bread can be used as an alternative. Just ensure they are fresh and able to absorb the custard mixture without falling apart.

Dessert

Pumpkin Spice French Toast Poppers Recipe

Introduction