Description
Pumpkin Spice French Toast Poppers are delightful bite-sized treats featuring Hawaiian rolls soaked in a spiced pumpkin custard, coated in finely crushed panko breadcrumbs, and fried to golden perfection. Served with a sweetened pumpkin-infused condensed milk dipping sauce, these poppers are perfect for a festive fall breakfast or brunch.
Ingredients
Scale
For Frying
- 6 cups vegetable oil
For the Custard 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
For Coating
- 2 cups panko breadcrumbs
Main Ingredient
- 12 Hawaiian rolls
For Coating and Sauce
- 1/3 cup (67 g) granulated sugar
- 1/3 cup pumpkin puree (remaining)
- 1/3 cup sweetened condensed milk
Instructions
- Heat the Oil: In a medium, high-sided skillet over medium heat, heat the vegetable oil until a deep-fry thermometer or instant-read thermometer registers 325°F (163°C), ensuring the oil is at the perfect temperature for frying.
- Prepare the Custard Mixture: In a large, shallow dish, whisk together the eggs, whole milk, ground cinnamon, allspice, ground cloves, ground ginger, ground nutmeg, and 2/3 cup of pumpkin puree until fully combined and smooth.
- Process the Breadcrumbs: Pulse the panko breadcrumbs in a food processor until very fine crumbs form, or crush them manually in a resealable bag using a rolling pin. Transfer the fine crumbs to a separate shallow dish for coating.
- Soak the Rolls: Working in batches, place the Hawaiian rolls in the pumpkin custard mixture and let them soak for 1 to 2 minutes to absorb the flavors. Using tongs, lift each roll out of the custard, letting excess drip off carefully to avoid sogginess.
- Coat with Panko: Toss the soaked rolls gently in the fine panko crumbs, ensuring all sides are thoroughly coated to create a crispy crust when fried.
- Fry the Rolls: Working in batches to avoid overcrowding, fry the coated rolls in the hot oil, turning halfway through with tongs to ensure even cooking. Fry each side for about 2 to 3 minutes until they are lightly golden brown and crispy. You may need to hold the rolls steady with tongs while turning to maintain their shape.
- Drain and Cool: Transfer the fried rolls to a paper towel-lined plate to drain excess oil and cool slightly for about 5 minutes before handling.
- Coat with Sugar: Place granulated sugar in a large bowl and toss the warm rolls gently in the sugar to coat evenly, adding a sweet finish to the crunch.
- Prepare the Dipping Sauce: In a small bowl, stir together the sweetened condensed milk and the remaining 1/3 cup pumpkin puree to create a rich and creamy pumpkin milk dipping sauce.
- Serve: Serve the pumpkin spice French toast poppers warm alongside the pumpkin milk dipping sauce for an irresistible treat.
Notes
- Ensure the oil temperature maintains around 325°F to prevent the rolls from burning or absorbing too much oil.
- Do not skip chilling the pumpkin puree mixture in the fritter for richer flavor absorption.
- Use Hawaiian rolls for their soft texture and slightly sweet flavor, which complements the spices well.
- The finely crushed panko crumbs create a crispy exterior that contrasts nicely with the soft inside.
- Enjoy these poppers fresh as they are best eaten warm and crispy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: Pumpkin Spice, French Toast, Popovers, Fried French Toast, Fall Breakfast, Pumpkin Recipes
