Leftover country bread or as seen here flaky croissants work incredibly well for pain perdu.
The dish is defined by the honey and the caramelization on the surface creating a crunchy sweet, yet balanced flavour.
A decadent brunch awaits or dress it up as dessert with stewed fruit and ice cream.
Mis en Place
1-2 Day-Old Croissant, halved lengthwise or 2 thick slices of country-style bread
1 Tsp. Honey
2 Tbsp. Unsalted Butter
1/2 cup of Whipped Cream or Crème Fraiche
1 Tsp. Lemon Juice
In a bowl, beat the egg until well blended and frothy.
Dip the bread of your choice in the egg, coating fully.
In a large skillet, melt butter over medium heat.
Drizzle honey over one side of the bread slices or croissant halves and place honey side down,
in the hot butter.
Fry for just a minute or two to brown.
Drizzle the remaining honey on the tops.
Once the underside are nicely browned, flip and fry on the other side.
Combine whipped cream or crème fraiche with lemon juice and dollop on top of hot pain perdu.
Garnish with additional drizzled honey, fresh raspberries and mint.