First, make the apple topping. In a small pan combine the apple, sultanas, brown sugar and mixed spice with a tablespoon of water, place on the lid and cook over a gentle heat for 5 minutes until the apple has softened and caramelised. If the mixture becomes too sticky, add a little more water. Remove from the heat and cover until ready to serve.

In a shallow baking dish, big enough for your bread slices, gently whisk together the eggs, milk, cream and vanilla. Lay in the bread and allow to soak for 2 minutes before turning and soaking for a further 2 minutes.

Heat the Signature Cast Iron 26cm Frying Pan on low-medium heat without oil for a couple of minutes so that it gets hot. Then, once hot, add a knob of butter and small dash of oil and spread evenly across the surface of the pan. Lay a soaked piece of bread into the pan and fry for 3 minutes until golden. When the bread is ready to be flipped, it will release easily from the pan. Turn and fry for a further 3 minutes.

Place the French toast on a wire rack or lined baking tray and keep in a warmed oven whilst frying the remaining slices. Add more butter and oil to the pan if required.

To serve, top each slice with a spoonful of spiced apple. Roughly chop the toasted walnuts and scatter over. To finish, sprinkle with a little icing sugar.

Cook's Notes

Trying to avoid refined sugar? Try swapping brown sugar for a little maple syrup or honey instead. Use both butter and oil when frying - the oil prevents the butter from burning.