Chirnells pain perdu with Bywell bacon (serves 2)

 4 slices Chirnells fruit bread (or brioche)

1 egg

5 tablespoons butter

3 tablespoons white sugar

A pinch of salt

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

2 tablespoons SR flour

150ml milk

½ teaspoon vanilla extract

Leave the slices of bread on a wire rack for an hour, to dry a little.

Melt 3 tablespoons of the butter in a pan, and allow to cool. Whisk the egg in a bowl. Whisk in the sugar, salt and spices. Add the melted butter, whisking all the time. Add the flour gradually, whisking to form a smooth paste. Add the milk and vanilla gradually, to thin the batter.

Heat the remaining butter in a large frying pan. Dip each slice of bread into the batter for no more than 30 seconds, allow it to drain, and put it in the frying pan. Cook until golden, then flip and cook the other side.

Serve with crispy Bywell Smokery bacon and maybe a little honey.