Dried-Cherry French Toast W/Kumquat Jam And Whipped Crème Fraiche – a delicious recipe with Kumquat, kumquats, water, sugar, pectin, Cru00e8me Fraiche. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
For Kumquat Jam:
2
Cut kumquats in half and squeeze juice through a strainer to collect seeds and reserve juice. Place kumquats, juice and water in a pot and slowly simmer. After liquid has reduced by half, add half of the sugar and bring back to a simmer. Taste the mixture and add more sugar and stir as needed. After all sugar has been added, add pectin and bring back to a simmer. Mix well and remove form the pot. Store in an airtight container and refrigerator.
3
Whipped Creme Fraiche:
4
Place all ingredients in a mixer. Beat with a whisk until stiff.
5
French Toast:
6
To make a batter, place, eggs, sugar, half-and-half, vanilla extract, salt and cinnamon in a mixing bowl. Beat with a whisk until well incorporated. Heat a griddle to medium heat and spread butter on entire surface. Dip brioche in batter and flip to fully cover entire piece of bread. Place on buttered griddle. Cook 3 mins and flip bread. Cook for 3 more mins. Remove form griddle and cut each piece of bread diagonally.
7
Place 4 pieces on a plate and top each portion with 1 tbsp kumquat jam and 1 tbsp whipped creme fraiche.
501
kcal
Calories
10
g
Fat
89
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 20 ingredients. The key ingredients include: Kumquat Jam:, 1 lb kumquats, 1 cup water, 1 cup sugar, and more.
Yes, Dried-Cherry French Toast W/Kumquat Jam And Whipped Crème Fraiche falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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