In my husband’s family, pain d’épices honey and spices gingerbread is a big affair. His great aunt (which is actually also his godmother) who lived in Brittany use to bake this pain d’épices (the French word for our honey and spices gingerbread) all the time. She never gave the recipe to anybody as she use to bake pain d’épices herself and offer them. And one day, she gave me her recipe, and on top of this she gave me the permission to publish it on the blog. You can find it here (or use for this soup recipe the gingerbread you’re used to or find in stores / bakers where you live).
To come back to the recipe, we love to eat pain d’épices for breakfast with a thick layer of salted butter (I know, this might be strange for you) but I also use it for many savory recipes: I make pain d’épices breadcrumbs or toasts for example, or like here prepare cubes that I pan fry in butter for a few minutes on each side. Pain d’épices caramelizes a bit and becomes incredibly crispy and flavorful croutons! Absolutely decadent. With a pumpkin soup it’s a delight. Why don’t you try?
The recipe is quick and easy: a soup (or the soup you’re use to cook), pain d’épices croutons and any other topping you may like, here a dash of crème fraîche and a bit of parmesan cheese.