1. For the French toast: Cut the loaf of raisin bread into 1 cm | 0.5" thick slices. Use a large round cookie cutter to cut out rounds from the slices.
2. Beat together the eggs, milk, vanilla extract, sugar, and spices in a shallow bowl until well combined.
3. Working in batches, dip the raisin bread into the egg mixture, turning to coat.
4. Melt some cubed butter in a large non-stick frying pan set over a moderate heat until hot. Add the raisin bread to the pan, frying until golden-brown on both sides, turning once, about 3-4 minutes.
5. Slide out of the pan onto a plate and loosely cover with aluminium foil to keep warm. Repeat step 4 for the remaining slices, using fresh butter for each batch.
6. To serve: Melt the butter in a saucepan set over a medium heat. Add the apples and sauté for 4-5 minutes until softened.
7. Stir in the maple syrup and cook for a further 2-3 minutes until the syrup has thickened slightly.
8. Arrange the French toast in stacks on plates, spooning the apples on top. Pour over more maple syrup before serving.
- For the French toast:
- 1 large loaf raisin bread
- 6 large eggs
- 350 ml whole milk
- 2 tsp vanilla extract
- 1 tbsp caster sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3 tbsp unsalted butter, cubed, for frying
- To serve:
- 1 tbsp unsalted butter
- 2 large eating apples, cored and diced
- 2 tbsp maple syrup, plus extra for pouring