French toast with caramel clementine's recipe
- Serves 4
- 25 mins plus chilling
- 475 calories / serving
- Vegetarian
Ingredients
- 4 clementine's, 2 zested, all peeled
- 180g caster sugar
- 3 tbsp. Grand Marnier or Cointreau
- 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
Directions
- 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.