Ingredients
Kumquat Jam:
1 lb kumquats
1 cup water
1 cup sugar
2 tbsp pectin
Whipped Crème Fraiche:
2 cups crème fraiche (available at gourmet markets)
3 tbsp powdered sugar
1 tbsp vanilla paste
French Toast:
4 eggs
1/2 cup sugar
2 cups half-and-half
1 tbsp vanilla extract
1 tsp salt
1 tsp cinnamon
butter for cooking
8 slices dried-cherry brioche, 1-1/2 inches thick
4 tbsp whipped crème fraiche
4 tbsp kumquat jam
Preparation
For Kumquat Jam: 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.
Whipped Creme Fraiche: Place all ingredients in a mixer. Beat with a whisk until stiff.
French Toast: 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. Place 4 pieces on a plate and top each portion with 1 tbsp kumquat jam and 1 tbsp whipped crème fraiche.
