Step 1

Preheat oven to 180C.

Step 2

Peel and core apples and cut into a 1cm dice. Place in a nonstick frypan with 30g butter, cinnamon and brown sugar, and cook over gentle heat for 4 minutes, stirring, until just starting to soften. Set aside.

Step 3

Grease a 25cm oven-proof dish with some of the butter. Spread remaining butter on bread slices, and cut into triangles.

Step 4

Layer half the bread in the base of the prepared dish. Top with half the apples, then remaining bread, and finish with rest of the apples.

Step 5

In a bowl, combine eggs, milk, cream, caster sugar, vanilla and extra cinnamon. Pour over bread and apples, ensuring all of the bread is well-soaked in the liquid.

Step 6

Bake for 25 minutes until the top is golden and the liquid has set into a soft custard.

Step 7

Serve with ice-cream or cream (or both!).