In a saucepan, add all of the ingredients and bring to a boil over medium heat.
Reduce the heat to low simmer, cover and cook for 15 minutes.
Allow the chutney to cool.
Heat a large frying pan on medium heat. Add the coconut oil.
Break the eggs into a bowl, add the cream, and scramble them.
Dip each slice of bread into the egg mixture.
Flip the bread so both sides soak up the egg mixture.
Sprinkle the top with cinnamon.
Add the egg dipped bread to the pan and cook on each side until done, about 3-4 minutes each side.
Take a slice of French toast, add whipped cream, and the chutney.
Add a slice of French toast on top and add syrup.