INGREDIENTS

• 8 slices thick-cut sourdough bread

• 4 free-range eggs

• 1 cup full cream milk or *coconut milk for dairy free

• 2 tbsp pure maple syrup, extra for serving

• 1 tbsp pure vanilla extract

• 1 tsp ground cinnamon

• 2 tbsp pure butter *coconut oil for dairy free

To garnish

• 1/2 pineapple, peeled

• 200g natural coconut yoghurt

• 2 kaffir lime leaves, chiffonade

• Shredded coconut, toasted

• Extra pure maple syrup

METHOD

Butter bread on each side. In a large bowl, whisk together eggs, milk, maple syrup, vanilla and cinnamon.

Brush barbecue with butter. Dip each slice of bread into the egg mixture and transfer to hot plate. Cook for 2 minutes each side.

Meanwhile, cut pineapple into 1-2cm slices and then in half. Transfer to hot plate or grill and cook for 1-2 minutes each side until warmed through and lightly caramelised.

To serve, spread coconut yoghurt onto a plate, top with hot French toast and grilled pineapple. Garnish with sprinkle of kaffir lime leaves and toasted coconut.