Pumpkin Spice French Toast Poppers Recipe
Delight in these Pumpkin Spice French Toast Poppers, a crispy and flavorful twist on classic French toast. Soft Hawaiian rolls are soaked in a spiced pumpkin custard, coated in finely crushed panko breadcrumbs, fried to golden perfection, and dusted with cinnamon sugar. Served with a luscious pumpkin-infused sweetened condensed milk dip, these bite-sized treats are perfect for fall brunches or an indulgent snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 servings (1 popper per serving) 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
Frying Oil
- 6 cups vegetable oil
Custard Mixture
- 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
- 2/3 cup pumpkin puree
Breading
- 2 cups panko bread crumbs
Main Ingredient
- 12 Hawaiian rolls
Topping and Dip
- 1/3 cup (67 grams) granulated sugar
- 1/3 cup sweetened condensed milk
- 1/3 cup pumpkin puree (remaining from total 1 cup)
Instructions
- Heat the Oil: In a medium, high-sided skillet, heat the vegetable oil over medium heat until an instant-read or deep-fry thermometer reads 325°F (163°C), preparing for frying.
- Prepare the Custard: In a large, shallow dish, whisk together the eggs, whole milk, cinnamon, allspice, cloves, ginger, nutmeg, and 2/3 cup pumpkin puree to create a flavorful spiced custard for soaking the rolls.
- Process the Panko: Using a food processor, pulse the panko breadcrumbs until they form very fine crumbs. Alternatively, crush them in a resealable bag with a rolling pin. Transfer the crumbs to another shallow dish for breading.
- Soak the Rolls: Working in batches, place the Hawaiian rolls into the egg mixture, allowing them to soak for 1 to 2 minutes until thoroughly absorbed. Lift the rolls out with tongs, letting any excess custard drip off.
- Coat with Panko: Toss the soaked rolls in the finely crushed panko breadcrumbs, ensuring all sides are evenly coated to achieve a crispy crust upon frying.
- Fry the Rolls: In batches, fry the coated rolls in the hot oil, turning them halfway through cooking. Fry for 2 to 3 minutes per side until they become lightly golden brown. Use tongs to hold rolls steady when turning. Transfer fried rolls onto a paper towel-lined plate and let them cool slightly for about 5 minutes.
- Coat with Sugar: Place granulated sugar in a large bowl and toss the slightly cooled rolls in sugar until they are fully coated, adding a sweet, crunchy exterior.
- Make the Pumpkin Dip: In a small bowl, stir together the sweetened condensed milk and the remaining 1/3 cup pumpkin puree to create a rich, creamy dip.
- Serve: Present the pumpkin spice French toast poppers warm alongside the pumpkin milk dip for dipping and enjoy this delicious fall-inspired treat.
Notes
- Ensure the oil temperature remains steady at 325°F for even frying without oil absorption.
- Do not overcrowd the skillet while frying; cook in batches to maintain oil temperature and crispiness.
- Use Hawaiian rolls as they are soft and slightly sweet, perfect for soaking and frying.
- For a gluten-free version, substitute panko with gluten-free breadcrumbs and ensure all ingredients are gluten-free.
- Leftover poppers can be reheated in a toaster oven for best texture.
Keywords: Pumpkin Spice, French Toast, Poppers, Fall Recipe, Fried French Toast, Hawaiian Rolls, Pumpkin Puree, Spiced Custard
