French Toast with Coconut Caramel Apples



  • 4 green apples (granny smith apples) – peeled, sliced, and cut into small cubes. (Rosedale Orchard)
  • ½ cup rice malt syrup
  • ½ cup coconut cream
  • pinch of salt
  • 1 loaf of rewana bread (Beano’s Bakery)
  • 6 eggs (Agreeable Nature)
  • 1 teaspoon vanilla extract
  • 3 tablespoons coconut cream
  • 3 tablespoons coconut oi
  • Ceylon cinnamon to serve


  1. Place the prepared apples into a pot with a couple of tablespoons of water.
  2. Cook on medium heat for 5 minutes until the small cubes are beginning to soften but not fall apart. Set aside.
  3. In a pot, add the rice malt syrup, coconut milk, and salt and bring to a boil.
  4. Lower the heat to a simmer and allow the sauce to reduce and thicken slightly being careful not to over-heat and overflow the pot.
  5. Allow to cool and pour over the apples.
  6. In a bowl with a wide base, whisk the eggs with the vanilla and coconut cream until well combined.
  7. Slice the bread into 2 cm thick slices and soak in the egg mixture.
  8. Heat the oil in a flat pan on a medium-low heat.
  9. Place the soaked bread in the oil and fry until golden. Flip the bread and allow the other side to cook.
  10. Serve the toast with the apples and a generous sprinkle of ceylon cinnamon.
  11. Enjoy!


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