In a large bowl, beat together eggs, milk, sugar and vanilla. Beat in Spice Mixture until well combined.
Heat 1 tbsp (15 mL) of the oil in a large non-stick skillet over medium heat; brush to spread evenly. Dip bread, 2 slices at a time in the egg mixture. Place in skillet. Cook about 2 minutes then flip and cook until golden brown, about 1 minute. Remove from skillet to a large plate; cover with foil to keep warm. Serve with warm Maple Syrup Apples (recipe follows).
Maple Syrup Apples: In a large non-stick skillet, melt butter over medium-high heat. Add apples; stir to lightly coat with butter. Reduce heat to medium-low, cover and cook for 3 minutes. Remove cover; cook for 2 minutes to evaporate liquid, stirring occasionally.
Stir in maple syrup. Increase heat to medium-high. Cook for about 2 minutes or until apples are tender, stirring occasionally. May be made ahead, covered and refrigerated up to 3 days.
Makes about 1-1/2 cups (375 mL) topping.
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