Raspberry Honey Pain Perdu


Time: 10 minutes

Servings: 4





8 slices Evangeline Maid Bread

2 large eggs

1 tablespoon sugar

1 tablespoon honey

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

3 tablespoons whole milk

5 tablespoons unsalted butter

1 cup fresh raspberries

Maple syrup

2 tablespoons powdered sugar




  1. In a large casserole dish, add the eggs, sugar, honey, vanilla extract, cinnamon, nutmeg and milk. Whisk to evenly combine ingredients.

  2. In a small sauce pot, over medium heat, melt 4 tablespoons of the butter. Once the butter is hot and melted, slowly pour it into the egg mixture while whisking vigorously.

  3. Heat the remaining 1 tablespoon of butter in a large sauté pan or griddle over medium heat.

  4. Dip each piece of bread into the egg mixture and coat evenly on both sides. Allow the bread to sit in the egg mixture for at least 30 seconds and then lift them out and let the excess egg mixture drip back into the casserole dish. Cook in the hot butter for 2-3 minutes per side or until golden and fully cooked. Repeat with reaming bread until finished. (Add more butter if desired)

  5. To plate, add 2 pieces of Pain Perdu to a plate, garnish with a drizzle of honey OR maple syrup, powdered sugar and a few fresh raspberries. Serve immediately.

Fabrice Tchekou