1/4 cup dark rum
250g demerara sugar
4 thick-cut slices white block loaf
3 sweet red apples (Jazz or pink lady), cored, thickly sliced
Cooking oil spray
Custard, to serve
Maple syrup, to serve
Cook's tips: Soaking is one of the tricks to perfecting French toast, so make sure you soak the bread slices for at least five minutes. Dark rum is traditional in a classic French toast, and most of the alcohol cooks off during cooking. But, if you prefer, use two teaspoons of vanilla essence or orange juice instead. Barbecue liners are made of non-stick plastic. They prevent the (usually savoury) barbecue flavours on the grill seeping into the sweet food you’re cooking. They’re available from hardware stores.
Combine eggs, cream, rum and 1/2 the sugar in a large bowl and whisk until smooth. Add bread slices to mixture and set aside to soak for 5 minutes.
Meanwhile, preheat barbecue grill to medium and line with a barbecue liner (see Cook’s tips, above). Remove bread from mixture and sprinkle each side with remaining sugar. Cook on grill for 4 minutes on each side or until golden and crunchy.
Meanwhile, preheat barbecue hotplate to high. Spray apple slices with cooking oil. Cook on grill for 2 minutes on each side or until lightly blackened. Stack toast and apple slices, alternating, and top with custard and maple syrup to serve.