for 4 person

To soak the bread

2 ½ dl	coconut milk
½ dl	single cream
2	fresh eggs
8 slice	bread (e.g. braided bread), each approx. 2 cm thick

Compote

500 g	plum, halved
2 tbsp	water
2 tbsp	cane sugar
½ tsp	ginger, finely grated

French toast

100 g	flaked almonds
50 g	coconut flakes
	clarified butter for frying

How it's done

To soak the bread

Whisk the coconut milk, cream and eggs in a shallow dish. Place the slices of bread in the dish in batches, leave to soak for approx. 10 mins. Turn the slices over, soak for a further 10 mins., repeat this process with the remaining slices of bread.

Compote

Bring the plums, water and sugar to the boil in a pan. Reduce the heat, add the ginger, cover and simmer for approx. 10 mins.

French toast

Place the almonds and coconut flakes in a deep dish, mix. Turn the bread slices over in the mixture. Heat a little clarified butter in a non-stick frying pan. Reduce the heat, fry the slices of bread in batches over a medium heat for approx. 3 mins. on each side until golden, keep warm. Serve the French toast with the compote.

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