The “Can Do” Street Cooking Club got a wonderful surprise when they met over Christmas vacation at the community center. Chef Raquel came to help them with a recipe they can do with a parent, grandparent or other adult. Together they made pumpkin brioche french toast. Then came the best part…they got to eat it! Then came clean up, not much fun but necessary.

Here is the recipe in case you and a family member want to make it at home:

Frosty Pumpkin French Toast:

Ingredients:

4 slices of Brioche or Challah Bread, sliced thick

¼ cup of milk, whole or 2%

¼ cup of heavy cream

3 tbs. of pumpkin puree

2 eggs, large

1 tbs. of granulated sugar or light brown sugar

1/8 tsp. cinnamon

1/8 tsp. of salt, fine sea salt or kosher

½ tsp. vanilla extract

1-2  tbs. of butter, unsalted

confectionary sugar, for dusting

maple syrup, optional

Directions:

1.   Child(ren) can help make custard by mixing eggs, milk, cream, pumpkin puree, sugar, cinnamon, vanilla and salt in a medium bowl.  Whisk to combine.

2.      Adult preheats a pan or skillet, adds  butter and allows to foam.

3.      Adult can supervise and assist  child dipping bread into custard, coating both sides well and put in pan.  Allow to brown, turn over. Repeat with remaining bread.

4.       Child can dust warm French toast with confectionery sugar.  Drizzle with maple syrup.

Chef’s Notes:

Substitute cinnamon for cardamom to change it up.

Eliminate pumpkin puree and replace vanilla extract for almond extract.  Top French toast with sliced almonds before adding to skillet.

Chef Raquel teaches classes in the NYC public school system and is part of “Chefs Move to Schools” program, which is a part of the “Let’s Move!” campaign to end the epidemic of childhood obesity. The program pair chefs with schools across the country to help teach kids healthy habits.