Dip the bread into the beaten egg, coating well all over. Melt the butter in a frying pan, add the eggy bread and fry for 1-2 minutes on both sides, or until lightly golden all over.
Sprinkle half the icing sugar over one side and flip over to fry for 1-2 more minutes, or until golden-brown. Sprinkle over the rest of the icing sugar and flip the toast over again and fry for 1-2 minutes, or until the toast is golden-brown all over.
Pile the French toast onto a serving plate, top with the orange slices, drizzle over the honey and garnish with the mint leaves. Serve with a large dollop of double cream on the side.