Are you a fan of clementines? I absolutely adore them! I love everything about them – the color, the flavor, how easily they peel, the way they are packaged in those cute little crates. Ok, I’m looking at the tower of crates on my dining room table right now and realizing just how many pounds of clementines we’ve eaten this season. Yikes! Though Clementine season is, sadly, coming to an end, there is still time to enjoy them. How about a special, Valentine’s Day breakfast? This Clementine Curd Sauce over Clementine Baked French Toast, made into hearts, is full of bright, citrusy sweetness and will start the day with sunshine & love!
I’m calling this a curd “sauce” because I did not let this chill for hours in the fridge. I wanted it to be pourable – if that’s a word! – but still have some “body.” After cooking, whisk the curd in a big bowl of water and ice and give it a quick trip to the freezer for a few moments to bring it to just the right consistency. The easy, clementine baked French toast adds a double dose of that wonderful clementine flavor! Make sure to wash the clementines really, really well, since we are using peel from the fruit.
Clementine Curd Sauce & Clementine Baked French Toast
- 6 tablespoons of freshly squeezed clementine juice, strained to remove any pulp
- 2 teaspoons finely grated clementine peel
- 2 eggs plus 2 egg yolks
- ½ cup sugar
- 8 tablespoons cold, unsalted butter cut into small pieces
- 1/8 teaspoon salt
Clementine Baked French Toast
Makes 8 heart shaped pieces
- 8 slices of bread
- 2 eggs
- Juice of 1 clementine, strained
- ½ teaspoon finely grated clementine peel
- Milk to thin
For the curd sauce – Mix together eggs, egg yolks and sugar in small saucepan over medium heat. Whisk in clementine juice, zest, salt. Add butter and cook, whisking constantly, until butter is melted and mixture has thickened, about 5-6 minutes. Move the saucepan to a large bowl filled with cold water and ice, and whisk frequently until the curd is cooled and the consistency is thickened but can pour. Place the saucepan in the freezer for about 5 minutes or into the fridge while you make the French toast.
For the French toast – Using a cookie cutter, cut bread into heart shapes. You can use a small, sharp knife to cut around the cookie cutter if it doesn’t cut the bread cleanly. Whisk together eggs, clementine juice & peel plus a splash of milk to thin the mixture. Dip bread hearts into clementine egg mixture. Place hearts on a cookie sheet and bake at 350 degrees for approximately 8-10 minutes. For a crispy outside, flip the hearts about halfway through baking. If you don’t flip, you’ll have crispy side and a soft side.
To serve, place the French toast hearts on a plate, sprinkle with powdered sugar and spoon a generous amount of clementine curd sauce over the hearts. Give everyone a small dish of extra curd sauce for dipping – we almost had a little French toast with our clementine curd sauce!
If you happen to have extra curd sauce, spoon some over ice cream or slices of pound cake to add a bright burst of sunshine sweetness! You know those cute little clementine crates I’m so fond of? Hang on to them – we are going to make something with those crates down the road!
I hope you grab some clementines and try this easy and delicious breakfast! If you can’t find clementines or they are already out of season, make this with sweet oranges. That will be my go-to until my darling clementines are back in season later in the year.
So happy to have you visit and have something today that reminds you of sunshine!
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