This dish contains the following allergens: Eggs, Wheat, Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
Nonstick cooking spray
80ml
canned pumpkin puree
3
large eggs
3 tablespoons
packed light brown sugar
1 teaspoon
vanilla extract
1 teaspoon
pumpkin pie spice
4
thick slices wheat bread, cut in 1-inch strips
240ml
plain Greek yogurt
2 tablespoons
honey
1/2 teaspoon
ground cinnamon
Nonstick cooking spray
1/3 cup
canned pumpkin puree
3
large eggs
3 tablespoons
packed light brown sugar
1 teaspoon
vanilla extract
1 teaspoon
pumpkin pie spice
4
thick slices wheat bread, cut in 1-inch strips
1 cup
plain Greek yogurt
2 tablespoons
honey
1/2 teaspoon
ground cinnamon
Utensils
Medium Bowl
Whisk
Small Bowl
Step 1
Place the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot. Spray the rack with nonstick spray.
Step 2
In a medium bowl, add the pumpkin puree, eggs, brown sugar, vanilla extract, and pumpkin pie spice and whisk until evenly combined.
Step 3
Dip each piece of bread in the egg mixture, leaving it for a few seconds to soak up the batter, then place on the rack. Repeat with the remaining bread. If the Deluxe Rack is needed, slide the Deluxe Layer through the lower layer’s handles, spray with nonstick spray and add any remaining bread on the Deluxe Layer.
Step 4
Close the lid and move slider to AIR FRY/STOVETOP. Select AIR FRY, set temperature to 350°F, and set time to 7 minutes. Press START/STOP to begin cooking.
Step 5
While the French toast sticks cook, prepare the dipping sauce. In a small bowl, add the Greek yogurt, honey, and cinnamon and whisk until evenly combined.
Step 6
When cooking is complete, carefully remove rack from the pot. Serve the French toast sticks with honey yogurt sauce on the side.
Pumpkin French Toast Sticks with Honey Yogurt Sauce
Step 1 of 6
Place the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot. Spray the rack with nonstick spray.
Nonstick cooking spray
80ml
canned pumpkin puree
3
large eggs
3 tablespoons
packed light brown sugar
1 teaspoon
vanilla extract
1 teaspoon
pumpkin pie spice
4
thick slices wheat bread, cut in 1-inch strips
240ml
plain Greek yogurt
2 tablespoons
honey
1/2 teaspoon
ground cinnamon
Nonstick cooking spray
1/3 cup
canned pumpkin puree
3
large eggs
3 tablespoons
packed light brown sugar
1 teaspoon
vanilla extract
1 teaspoon
pumpkin pie spice
4
thick slices wheat bread, cut in 1-inch strips
1 cup
plain Greek yogurt
2 tablespoons
honey
1/2 teaspoon
ground cinnamon
Step 2 of 6
In a medium bowl, add the pumpkin puree, eggs, brown sugar, vanilla extract, and pumpkin pie spice and whisk until evenly combined.
Nonstick cooking spray
80ml
canned pumpkin puree
3
large eggs
3 tablespoons
packed light brown sugar
1 teaspoon
vanilla extract
1 teaspoon
pumpkin pie spice
4
thick slices wheat bread, cut in 1-inch strips
240ml
plain Greek yogurt
2 tablespoons
honey
1/2 teaspoon
ground cinnamon
Nonstick cooking spray
1/3 cup
canned pumpkin puree
3
large eggs
3 tablespoons
packed light brown sugar
1 teaspoon
vanilla extract
1 teaspoon
pumpkin pie spice
4
thick slices wheat bread, cut in 1-inch strips
1 cup
plain Greek yogurt
2 tablespoons
honey
1/2 teaspoon
ground cinnamon
Step 3 of 6
Dip each piece of bread in the egg mixture, leaving it for a few seconds to soak up the batter, then place on the rack. Repeat with the remaining bread. If the Deluxe Rack is needed, slide the Deluxe Layer through the lower layer’s handles, spray with nonstick spray and add any remaining bread on the Deluxe Layer.
Nonstick cooking spray
80ml
canned pumpkin puree
3
large eggs
3 tablespoons
packed light brown sugar
1 teaspoon
vanilla extract
1 teaspoon
pumpkin pie spice
4
thick slices wheat bread, cut in 1-inch strips
240ml
plain Greek yogurt
2 tablespoons
honey
1/2 teaspoon
ground cinnamon
Nonstick cooking spray
1/3 cup
canned pumpkin puree
3
large eggs
3 tablespoons
packed light brown sugar
1 teaspoon
vanilla extract
1 teaspoon
pumpkin pie spice
4
thick slices wheat bread, cut in 1-inch strips
1 cup
plain Greek yogurt
2 tablespoons
honey
1/2 teaspoon
ground cinnamon
Step 4 of 6
Close the lid and move slider to AIR FRY/STOVETOP. Select AIR FRY, set temperature to 350°F, and set time to 7 minutes. Press START/STOP to begin cooking.
Nonstick cooking spray
80ml
canned pumpkin puree
3
large eggs
3 tablespoons
packed light brown sugar
1 teaspoon
vanilla extract
1 teaspoon
pumpkin pie spice
4
thick slices wheat bread, cut in 1-inch strips
240ml
plain Greek yogurt
2 tablespoons
honey
1/2 teaspoon
ground cinnamon
Nonstick cooking spray
1/3 cup
canned pumpkin puree
3
large eggs
3 tablespoons
packed light brown sugar
1 teaspoon
vanilla extract
1 teaspoon
pumpkin pie spice
4
thick slices wheat bread, cut in 1-inch strips
1 cup
plain Greek yogurt
2 tablespoons
honey
1/2 teaspoon
ground cinnamon
Step 5 of 6
While the French toast sticks cook, prepare the dipping sauce. In a small bowl, add the Greek yogurt, honey, and cinnamon and whisk until evenly combined.
Nonstick cooking spray
80ml
canned pumpkin puree
3
large eggs
3 tablespoons
packed light brown sugar
1 teaspoon
vanilla extract
1 teaspoon
pumpkin pie spice
4
thick slices wheat bread, cut in 1-inch strips
240ml
plain Greek yogurt
2 tablespoons
honey
1/2 teaspoon
ground cinnamon
Nonstick cooking spray
1/3 cup
canned pumpkin puree
3
large eggs
3 tablespoons
packed light brown sugar
1 teaspoon
vanilla extract
1 teaspoon
pumpkin pie spice
4
thick slices wheat bread, cut in 1-inch strips
1 cup
plain Greek yogurt
2 tablespoons
honey
1/2 teaspoon
ground cinnamon
Step 6 of 6
When cooking is complete, carefully remove rack from the pot. Serve the French toast sticks with honey yogurt sauce on the side.
