Egg nog French toast with spiced clementine
Get your Christmas day celebrations off to the perfect start with this simple but ingeniously festive twist on French toast
Egg Nog French Toast
4 slices of brioche bread 3 large eggs
50g caster sugar
150ml double cream 50ml semi skimmed milk 150ml egg nog
50ml maple syrup
1⁄2 tsp ground cinnamon 1⁄2 tsp grated nutmeg
75g caster sugar 75ml water
3 whole cloves
1 star anise
1⁄2 cinnamon stick
For the Egg Nog French Toast
Whisk together the egg and the caster sugar.
Add the cream and milk to the egg mix and whisk again.
Add the egg nog and the spices.
Soak the brioche in the mixture for 5 minutes.
Heat up the butter in the frying pan.
When melted, carefully place the brioche in the pan and fry on a low heat for 3 minutes until golden brown, then turn over the brioche and repeat.
Add the maple syrup to the pan and turn up to high and bring to the boil.
As soon as it is boiling turn off the heat.
Remove brioche, place on the plate and cover in the maple syrup.
Add the spiced clementine segments with a little extra dusting of cinnamon and nutmeg.
For Spiced Clementine
Begin by peeling the clementine and removing as much pith as possible.
Bring caster sugar, water and spices to the boil, then leave to cool.
Once the liquid has cooled, add the clementine and infuse for a minimum
of four hours, ideally overnight.
Daniel Puddle is originally from Norfolk and trained in Great Yarmouth before working in North Norfolk, London and Australia. He returned to Cambridge for a year and then moved to Suffolk two years ago, working in the esteemed Hadleigh Ram and Oaksmere before heading up the Fynn Valley team. Daniel lives in Framlingham with his wife and in his spare time enjoys cycling and eating out by way of local research!