3 apples, peeled and cut into 3 cm cubes

100g water

1 tsp ground cinnamon

1 tsp ground ginger

3 cloves

1 tbsp maple syrup/honey

½ orange, zest and juice

2 Purely Organic eggs

100g milk

1 tbsp maple syrup/honey

1 tsp vanilla extract

1 tbsp butter

4 thick slices of white bread/4 brioche buns cut in half

To serve:

1 orange, sliced

4 tbsp sour cream

maple syrup/honey




1. Add all the apple compote ingredients to a small saucepan and bring to a boil over a medium heat. Stir occasionally to make sure the apples are not sticking to the bottom of the pan. Simmer for 5-8 minutes (depending of the apples you use) until the apples are cooked and still tender and most of the liquid evaporates.

2. In a shallow bowl combine the eggs with milk, maple syrup/honey and vanilla extract. Warm up the butter in a large non-stick frying pan over a medium heat. Drop one slice of brioche at time in the egg mixture, flip and add to the pan. Repeat with remaining slices. Fry for 3 minutes on each side until the egg is cooked and the toasts have a deep brown colour.

3. Serve the French toast hot with the spiced apple compote, orange slices, sour cream and more maple syrup or honey.

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