Boxemännchen French Toast with boozy clementines

Turn your leftover brioche into a decadent brunch!

In December we love to have a Boxemännchen in Luxembourg. These little man-shaped brioches are usually eaten for breakfast, plain or with a bit of jam (some people even dip them into coffee). The problem is they don’t keep for long, so if you end up with a leftover Boxemännchen, the next day it’s stale.

So then my French Toast is the perfect solution. Dipped in a cinnamon egg mix, the Boxemännchen is pan-fried and caramelized with a bit more cinnamon sugar. Served with Grand-Marnier-soaked clementines, this is the ultimate December brunch dish! So good, I’d buy a Boxemännchen just to make it!

December 29, 2020

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Boxemännchen French Toast with boozy clementines

For the clementines:
2 clementines
100ml water
25g sugar
25ml Grand-Marnier

For the French Toast:
2 old Boxemännecher
1 egg
4 tbsp milk
1 tbsp sugar
½ tsp vanilla extract
a pinch of salt
30g butter

For sprinkling:
4 tbsp sugar
¼ tsp of cinnamon

quark, to serve

Serves 2

Peel the clementines and cut into slices. Bring the water and sugar to the boil in a saucepan and boil for 5 minutes. Take off the heat, stir through the Grand-Marnier, then add the clementines and leave to soak for at least 30 minutes.

Lightly grate the surface of the Boxemännecher so it’s able to absorb more of the egg mix.

In a deep plate, mix the egg, milk, sugar, vanilla extract and a pinch of salt.

Lay a Boxemännchen into the egg mix and leave to soak for 1 minute on each side, so that some of the egg mix soaks into the brioche. Put on a plate and repeat with the second Boxemännchen.

Heat the butter in a large frying pan and fry the Boxemännecher on each side for 1 ½ minutes, pressing down on them from time to time.

Meanwhile, mix the sugar with a pinch of cinnamon.

After 3 minutes, sprinkle the Boxemännecher in the pan with some cinnamon sugar, turn over and fry for another 15 seconds for the sugar to caramelize. Repeat with the second side.

Put the Boxemännecher French Toasts onto 2 plates, sprinkle with a bit more sugar and serve with the Grand-Marnier soaked clementines and a dollop of quark.

TIP: You could replace the milk with egg nog

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