- 4 free-range eggs
- 1 cup cream
- 50 g desiccated coconut
- 2 t sunflower oil
- 2 T butter
- 8 slices white bread
- 1 cup plain yoghurt
- 2 apples, grated
- 50 g raisins
- 1 T ground cinnamon
- Almonds, chopped, to garnish
Whisk the eggs with the cream in a large mixing bowl. Add the desiccated coconut.
Heat a little oil and butter in a large pan over a medium heat.
Dip two slices of bread into the egg mixture, making sure each slice is generously coated with the mixture.
Fry the bread for 2–3 minutes, or until golden brown. Turn and fry the other side. Drain on kitchen paper and repeat with the remaining bread.
Mix the yoghurt, apple, raisins and cinnamon and serve with the French toast. Garnish with the chopped almonds.
Cook's note: The coconut jazzes up this French toast and works well with the nutty cinnamon and apple.