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!