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French toast with caramel clementines recipe

6 ratings

A festive take on French toast with caramel clementines and a healthy glug of Cointreau See method

Ingredients

of the reference intake
Carbohydrate 49.9g Protein 13.4g Fibre 3.4g

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.