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CRANBERRY AND RAISIN FRENCH TOAST

  • Timer Prep 10 min
    Cook 10 min
  • Chart 524.0 cal/
    serving
  • Chef hat Easy
    effort

Method

  1. 1 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.
  2. 2 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.
  3. 3 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.
  4. 4 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.