Pumpkin Spice French Toast Poppers Recipe
Pumpkin Spice French Toast Poppers are bite-sized, deep-fried treats made from Hawaiian rolls soaked in a pumpkin-spiced egg mixture, coated in finely crushed panko breadcrumbs, fried to golden perfection, and then tossed in cinnamon sugar. Served with a sweet pumpkin-flavored condensed milk dip, these poppers are a delightful autumn-inspired breakfast or snack.
- 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 Frying
- 6 cups vegetable oil
For Egg 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 (divided from 1 cup)
For Coating
- 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
- Remaining 1/3 cup pumpkin puree
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 (163°C).
- Prepare Egg Mixture: In a large, shallow dish, 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, ground nutmeg, and 2/3 cup pumpkin puree to create a spiced pumpkin custard.
- Prepare Panko Breadcrumbs: Pulse 2 cups of panko bread crumbs in a food processor until very fine crumbs form, or crush them in a resealable bag using a rolling pin. Transfer to another shallow dish for coating.
- Soak Rolls: Working in batches, place the 12 Hawaiian rolls in the egg mixture and allow them to soak for 1 to 2 minutes so they absorb the custard.
- Coat Rolls: Using tongs, lift soaked rolls from the mixture, letting excess drip off, then toss each roll in the finely crushed panko breadcrumbs ensuring all sides are evenly coated.
- Fry Rolls: Fry the coated rolls in batches in the preheated oil, turning halfway through, until they are lightly golden brown, about 2 to 3 minutes per side. Use tongs to hold rolls steady when flipping. Transfer the fried rolls to a paper towel-lined plate and let cool slightly for about 5 minutes.
- Coat in Sugar: Place 1/3 cup granulated sugar in a large bowl. Toss the slightly cooled fried rolls in the sugar until they are well coated.
- Prepare Pumpkin Milk Dip: In a small bowl, stir together 1/3 cup sweetened condensed milk and the remaining 1/3 cup pumpkin puree until smooth. Serve the sugar-coated rolls alongside this pumpkin milk dip for dipping.
Notes
- Be sure to maintain the oil temperature at 325°F to ensure the rolls fry evenly without burning.
- Soaking the rolls too long may cause them to become soggy and difficult to handle, so 1 to 2 minutes is ideal.
- Finely crushed panko creates a crispier coating than whole Panko crumbs.
- Serve immediately for best taste and texture, as the coating may soften over time.
- These poppers can be made ahead and reheated briefly in the oven, but they are best served fresh.
Keywords: pumpkin spice, French toast, breakfast poppers, Hawaiian rolls, deep-fried, autumn recipe
