Warm Baked Bread with Honey and Creme Fraiche

Serve this sweet bread with breakfast or brunch instead of plain toast (unless it's served with our yummy jam of course).

1 round loaf sourdough bread
2 tbs. softened unsalted butter
1/2 cup heavy whipping cream
1/2 cup honey
1 1/2 tbs. fresh lemon juice
1/2 cup creme fraiche

Preheat oven 350 degrees F.  Cut top and bottom crusts from bread, leaving a 2-inch round with crusts on sides.  Combine honey and lemon juice and set aside.

In a large sauce pan melt butter and add heavy cream.  Stir to combine.  Place the bread round in the cream mixture with cut end down and let soak half the cream mixture.  Flip bread to let other end soak up the rest of the mixture.  Transfer bread to baking pan.

Place in oven until lightly toasted, about 15 minutes.  Spread honey mixture on top of hot bread followed by the creme fraiche.  Let stand 10 minutes.  Return to oven and bake until brown and golden, about 12 minutes.  Serve warm with fresh berries.