Ingredients
1 long crusty baguette (420g)
2 eggs
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
CARAMELISED APPLES
50g unsalted butter, chopped
¼ cup caster sugar
4 Pink Lady apples (650g), quartered, cored, thinly sliced
Method
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Cut baguette diagonally into eight x 2 ½cm-thick slices. Reserve remaining bread for another use.
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Whisk eggs, milk, custard, sugar and cinnamon sugar in a large jug until combined.
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Pour into a large, shallow dish. Add half the bread slices. Stand for 2 minutes. Turn over. Stand for a further 2 minutes.
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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.
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Cook for about 3 minutes on each side or until golden. Remove. Repeat with remaining butter, egg mixture and bread.
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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.
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Serve stacks of French toast sprinkled with extra cinnamon sugar. Top with caramelised apples. Drizzle with syrup then custard.