Cut a thin slice from the top and bottom of each clementine to expose the flesh. Using a small sharp knife, slice down between the peel and flesh, working around the clementine, until all the peel and pith are removed. Cut each clementine into 3 slices.
Beat together the eggs, cream and cinnamon in a shallow dish. Dip the toasting loaf slices in the egg mixture, turning them a couple of times to coat.
Heat the butter in a large, non-stick frying pan and add the eggy bread. Cook over a medium heat for 2-3 minutes each side, until golden. Transfer to a plate, sprinkle with a little sugar and cut each slice in half.
Divide the French toast between 2 serving plates and top with the yogurt and clementine slices. Drizzle over honey and scatter with pumpkin seeds to serve.