French toast with caramel clementines recipe
A festive take on French toast with caramel clementines and a healthy glug of Cointreau
See method- Serves 4
- 25 mins plus chilling
- 475 calories / serving
Ingredients
- 4 clementines, 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
Each serving contains
- Energy
- 1990kJ 475.0kcal
- Fat
- 23g
- Saturates
- 12g
- Salt
- 0.8g
- Sugars
- 20g
of the Reference intake
Carbohydrate 49.9gProtein 13.4gFibre 3.4g
Method
- Slice the clementines into 6mm rounds using a small, serrated knife. Transfer to a bowl with any juice.
- Put the sugar in a large, heavy- based saucepan with 75ml water and heat gently until the sugar has dissolved. Increase the heat and bubble, without stirring, for 4 mins or until it turns a copper colour. Whisk in the Grand Marnier or Cointreau (be careful; it may spit). If it turns grainy, continue to heat gently, stirring, until smooth again.
- Remove from the heat and add the thyme leaves, clementines and juice. Quickly coat the slices, then pour everything onto a plate. Leave to cool, then chill for 15 mins.
- Mix the eggs, milk, cinnamon and half the clementine zest in a shallow bowl. Soak the bread on both sides until it’s all absorbed.
- Heat the butter and oil in a frying pan over a medium heat until foaming. Fry the bread for 4 mins each side until golden. Transfer to serving plates; dust with icing sugar.
- Stir the remaining zest through the yogurt. Spoon the clementines over the toast, top with extra thyme, if you like, and serve with the yogurt.
- See more Breakfast recipes
