Pain Perdu (French Toast)with honey and spices!
4 slices of 6 cereal bread (300 g)
3 whole eggs
1/2 litre milk
2 pinches of cinnamon
2 pinches cardamon
2 pinches of clove
2 pinches of ginger
100 g of honey
40 g unsalted butter
1. Mix the honey with a pinch of each spice. Cut the slices of bread into 2 squares.
2. Beat the eggs and the milk. Add a pinch of each spice and leave the slices
of bread soak in this mixture for 5 minutes.
3.Heat up the non sticky pan or two at the same time and melt 10 g of butter in each.
4. Place the squares in the pans carefully! Fry i minute each side.
5. Add 10 g of butter when squares have been turned for first time. When golden on both sides, put half the honey on the visible surface of the squeares.
6. Turn over, fry high to caramalize. Add half of the honey to the other visible side and flip over and caramalize.
Serve all with butter and liquid honey. We use the wonderful honey Belle brought from her trip to Northern Morocco a couple of weeks ago.
This recipe is based on the recipe in the book Le Pain Quotidien, Alain's Coumount's communal table memories and recipes by Jean-Pierre Gabriel
Note: The thing is that the chef in the book uses ingredients we can't buy here in Rabat so easily, nevertheless when I taste these squares, my thoughts go back to the time I was young and my mom made us French toast all the time. And as bread is so delicious in The Netherlands, so was her French toast. Those simple recipes never annoy!