Dessert French Toast with Fruit

1 egg
1/3 to 1/2 cup milk
1/4 tsp vanilla or almond extract
1 slice firm white bread, such as old-fashioned white, brioche, or challah, about 1 inch thick, crusts removed, and trimmed neatly into a round or square
1/4 cup dried bread crumbs
1/4 tsp ground cinnamon
2 tsp sugar, plus more to taste
1 1/2 T unsalted butter, plus more as needed for fruit
1 apple, peach or banana or 1/3 cup sliced strawberries
Flavorful honey as needed
Creme fraiche for serving

In a shallow bowl, whisk the egg until blended, then whisk in the milk and vanilla extract, using the larger amount of millk if the bread slice is particularly thick. Add the bread and let is tand until is has absorbed all of the liquid. On a plate, stir together the bread crumbs, cinnamon, and 2 tsp sugar. Dip the bread slice in the crumb mixture, coating both sides evenly.

In a saute pan, melt the 1 1/2 T butter over medium heat. Add the bread and fry, turning once, until golden brown and slightly crusty on both sides, about 6 minutes total. Remove ot a warm plate.

If using an apple, halve, core, peel and slice. In a saute pan melt 1 1/2 T butter over medium heat. Add the apple slices and saute, turning as needed, until tender, about 4 to 5 minutes. Add honey and sugar to taste.

If using a peach or banana, peel, pit if needed, and slice. Warm 2 T honey and 1 T butter over medium heat. Add the fruit and turn the slices in the warm honey-butter mixture for a few minutes, but do not cook them.

Spoon the warmed fruit or strawberries over the bread. Top with a dollop of creme fraiche. Eat warm.

From Solo Suppers, by Joyce Goldstein.