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1
Combine first 7 ingredients in heavy large saucepan.
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2
Scrape in seeds from vanilla bean; add bean.
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3
Bring to boil over medium-high heat, stirring to dissolve sugar.
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4
Reduce heat to medium-low; simmer 5 minutes.
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5
Add apples; cover and simmer until tender, about 12 minutes.
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6
Using slotted spoon, transfer apples to bowl.
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7
Boil syrup in saucepan until reduced to 1 1/4 cups, about 10 minutes.
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8
Add syrup to bowl with apples.
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9
(Can be prepared 1 day ahead.
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10
Cover and chill.
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11
Bring to room temperature before using.)
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12
Whisk eggs, yolks, milk, 2/3 cup sugar, vanilla, and salt in 15x10x2-inch baking dish.
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13
Place bread in single layer in egg mixture; spoon egg mixture over bread and let stand until soaked through, about 3 minutes.
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14
Melt 3 tablespoons butter in each of 2 large nonstick skillets over medium heat.
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15
Sprinkle each skillet with 2 tablespoons sugar.
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16
Add 3 bread slices to each skillet; cook until deep golden on bottom, about 3 minutes.
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17
Sprinkle top of bread slices with sugar, using 2 tablespoons for each skillet; turn slices over and cook until deep golden on bottom, about 3 minutes.
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18
Transfer French toast to plates.
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19
Place 1 apple half alongside each serving.
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20
Drizzle French toast with some of syrup from apples and serve.
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21
*Brown star-shaped seedpods sold at Asian markets and specialty foods stores and in the spice section of some supermarkets.
