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.
Servings 1
Mis en Place
Pain Perdu
1-2 Day-Old Croissant, halved lengthwise or 2 thick slices of country-style bread
1 egg
1 Tsp. Honey
2 Tbsp. Unsalted Butter
Topping
1/2 cup of Whipped Cream or Crème Fraiche
1 Tsp. Lemon Juice
Honey
Raspberries
Mint sprig
Step 1
In a bowl, beat the egg until well blended and frothy.
Dip the bread of your choice in the egg, coating fully.
Step 2
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.
Step 3
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.
Step 4
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.
Enjoy!
