|4||clementines, peeled and halved horizontally|
|1/4 tsp||ground ginger|
|1/4 tsp||ground cinnamon|
|1 tbsp||unsalted butter|
|2||medium eggs, beaten|
|ready-made fresh custard, for serving|
|a pinch of crushed cardamom seeds|
|a pinch of crushed cloves|
Place a griddle pan on the heat. Sprinkle the clementines with the spices.
In a medium bowl, lightly mix together the eggs and cream. Griddle the clementines for 1-2 minutes on each side or until charred.
Gently melt the butter in a small frying pan. Dip the panetonne wedges in the egg and cream mixture. Fry the panettone in the butter until crisp and golden. Serve the clementines on the eggy bread with a portion of custard.