1 long crusty baguette (420g)
½ cup milk
½ cup pouring custard
2 tablespoons caster sugar
1 tablespoon cinnamon sugar
25g unsalted butter, chopped
Extra cinnamon sugar, maple syrup and vanilla custard, to serve
50g unsalted butter, chopped
¼ cup caster sugar
4 Pink Lady apples (650g), quartered, cored, thinly sliced
Cut baguette diagonally into eight x 2 ½cm-thick slices. Reserve remaining bread for another use.
Whisk eggs, milk, custard, sugar and cinnamon sugar in a large jug until combined.
Pour into a large, shallow dish. Add half the bread slices. Stand for 2 minutes. Turn over. Stand for a further 2 minutes.
Meanwhile, heat half the butter in a large, non-stick frying pan over a medium heat. Transfer egg-coated bread to pan in a single layer.
Cook for about 3 minutes on each side or until golden. Remove. Repeat with remaining butter, egg mixture and bread.
Meanwhile, make caramelised apples. Heat butter in a large, non-stick frying pan over a medium heat. Stir in sugar. Add apples. Cook, stirring occasionally for about 10 to 15 minutes, or until caramelised.
Serve stacks of French toast sprinkled with extra cinnamon sugar. Top with caramelised apples. Drizzle with syrup then custard.