Serves 5

• 3 eggs
• 150ml/5 fl oz full-fat milk
• 1 tablespoon of runny honey
• 5 x 1.5cm/½” slices of brioche
• 5 tablespoons of butter
• To Serve: Double Cream, Fresh Raspberries and Icing Sugar

Break 3 eggs into a bowl and add 150ml/5 fl oz full-fat milk. Then a squeeze of runny honey to sweeten. Whisk together.

Lay your brioche slices in a dish, fitting them together snugly. Pour over the eggy/milk mix. Flip and prod to ensure the brioche has sucked up every last drop and is entirely sodden.

Add a tablespoon of butter to a small non-stick frying pan. Once the butter is bubbling, add one of the soaked brioche slices. Fry until the underside is golden brown. This will take less than 2 minutes. Flip and repeat.

Serve that slice immediately – with fresh raspberries and a dollop of lightly whipped double cream. Or keep the Pain Perdu warm in a low oven until you have finished frying all the slices. A dusting of icing sugar makes everything perfect.

Eat.