Remove the cheese from the fridge, ideally one hour before serving. Mix the apples with the cane sugar in a saucepan, and heat while stirring until they start to stew. Cook the apples for approx. 15 minutes, or until they are just stewed. Stir the grated ginger into the hot compote and leave to cool.
Fry the sliced bread in butter and put aside. Melt the sugar in the same frying pan and cook until it caramelises, then dip the fried bread in caramel and allow to cool. Arrange the apple conserve and Castello® Double Cream Brie around the French toast and garnish with thyme.
Serve with a chilled Crémant Brut.