Raynaudes pain perdu from A Table in the Tarn: Living, Eating and Cooking in South-west France by Or

Name: Raynaudes pain perdu from A Table in the Tarn: Living, Eating and Cooking in South-west France by Or
Ingredients: honey or maple syrup and, wedges of lemon; 2 tsp vanilla extract; 2 tbsp sugar; 25 g butter, melted (in the frying pan in which you will be making the French toast, to save washing up), plus more for frying; 1 egg; 8 thick slices of brioche; 175 ml milk; 3½ tbsp flour

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French toast is the great Manoir de Raynaudes breakfast treat. Although the principle of French toast, or pain perdu, is simply to dip bread in milk, this gives a much more delicious, crusty finish.

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Ingredients

honey or maple syrup and, wedges of lemon
2 tsp vanilla extract
2 tbsp sugar
25 g butter, melted (in the frying pan in which you will be making the French toast, to save washing up), plus more for frying
1 egg
8 thick slices of brioche
175 ml milk
3½ tbsp flour