In a bowl whisk the Egg (2), Coconut Milk (1 cup), Vanilla Extract (1 teaspoon), Ground Nutmeg (1/4 teaspoon) and Ground Cinnamon (1/4 teaspoon). You can also add Salt (1 pinch).
Then slice the Bread (4 slice) about 3/4-1 inch thick and cover/soak with this mixture. Allow it to really soak in. You can make a few more slices using the same amount of batter if you want to!
Now to make the caramel passionfruit topping. In a saucepan on medium heat add the Brown Sugar (2 tablespoon) and allow it to melt. When it gets frothy and amber-colored, add the Coconut Milk (1 cup) and whisk. Don't allow the sugar to get darker than amber or it will make the sauce bitter.
Now add the Ground Ginger (1/4 teaspoon) and Salt (1 pinch) and mix. Add the pulp of the Passion Fruit (1) along with the Banana (2) and mix well to coat. Allow it to cook for about 5 minutes, then add the Butter (1 tablespoon) and Maple Syrup (2 tablespoon) to finish up. You’re looking for a thick, sauce-like consistency.
It’s now time to toast the bread. Heat the Coconut Oil (1 1/2 tablespoon) in a non-stick pan on a medium flame/low flame, then add the pieces of bread soaked in the coconut batter. Cook for about 3 minutes, then flip to the other side and cook for another 3 minutes. You may need to flip them a couple more times to fully cook through. If they're getting dark quickly without cooking the inside thoroughly, turn the heat down a bit.
Slice the French toast into triangles, if that’s the way your kids like it, and top with the awesome banana caramel passion-fruit topping. Keep in mind that if you want you can also add a bit of dark rum in the caramel sauce and if you prefer plantains instead of bananas...rock that. Enjoy!