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1
Whisk together the milk, cream, sugar, egg, yolk, and vanilla bean seeds until the sugar dissolves.
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2
Arrange the brioche slices in a single layer in a shallow baking dish.
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3
Pour the milk-egg mixture over the bread, submerging the bread.
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4
Cover with plastic wrap and refrigerate until the bread is completely soaked and almost too soft to handle, at least 1 hour and up to overnight.
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5
When youre almost ready to serve, preheat the oven to 400F.
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6
Generously butter a small rimmed baking sheet.
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7
Arrange the apples in a single layer.
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8
Dot the apples with 1 tablespoon of the butter.
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9
Roast until golden brown and tender, about 10 minutes.
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10
Meanwhile, melt the remaining 2 tablespoons butter in a large ovenproof nonstick skillet over medium-low heat.
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11
When the butter foams, use both hands to very carefully transfer the soaked brioche slices to the pan.
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12
Cook until golden brown, about 5 minutes, then carefully flip.
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13
Transfer to the oven and bake alongside the apples until golden brown and puffed, about 5 minutes.
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14
Serve the French toast with the apples and the creme anglaise and caramel, if desired.
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15
Dust with confectioners sugar.
