Beat the egg, then add 150 ml milk gradually. Add the Coco Sugar®, salt, and pinch of cinnamon.
Slice the whole wheat bread in half, each, then dip into the beaten egg.
Toast the bread on a high heat pan, and flip when the surface is cooked.
Meanwhile, make the Coco Sugar® caramel: melt the butter, then add the Coco Sugar®. After the Coco Sugar® is thoroughly mixed, gradually pour the milk, and continue stirring.
You can pour a bit of the caramel on the french toast, or serve it as a dipping sauce.