a few thyme sprigs, leaves picked, plus extra to garnish (optional)
3 medium eggs
3 tbsp. milk
¼ tsp ground cinnamon
4 x 2cm-thick brioche slices
10g unsalted butter
½ tbsp. sunflower oil
2 tsp icing sugar
200g Greek yogurt or crème fraîche
Using a tiny serrated knife, cut the clementine's into 6mm rounds. Pour any remaining juice into a dish.
In a large, heavy-bottomed saucepan, combine the sugar and 75ml water and heat gradually until the sugar has dissolved. Increase the heat to high and let it bubble for 4 minutes, or until it turns a copper color.
In a mixing bowl, combine the Grand Marnier and Cointreau (be careful; it may spit). If it becomes grainy, continue to cook it gradually, stirring constantly, until it becomes smooth again.
Remove the pan from the heat and stir in the thyme, clementine's, and juice. Coat the slices quickly, then transfer everything to a plate. Allow to cool before chilling for 15 minutes.
In a shallow dish, whisk together the eggs, milk, cinnamon, and half of the clementine zest. Soak the bread on both sides until all of the liquid has been absorbed.
In a frying pan, melt the butter and oil over medium heat until foaming. Cook the bread for 4 minutes on each side, or until golden brown. Dust with icing sugar and transfer to serving dishes.
In a separate bowl, combine the yogurt and the remaining zest. Serve the bread with the clementine's, topped with more thyme if desired, and the yogurt.