Method

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