Preheat oven to 350 degrees F.

In a flat dish (a 9×11″ works well), crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay bread slices in mixture to coat and absorb it all, turning occasionally.

Set a 10-inch ovenproof skillet, seasoned cast iron if you have, over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar has melted and caramelized about 5 minutes, then remove from heat and gently whisk in the cream.

While the sugar is melting, peel apples, then use an apple corer to make your slices.

Gently press in the apple, fanning them in concentric circles. Sprinkle with cranberries and pecans. Lay soaked slices of bread over the top so it is completely covered – you should be able to arrange the large slices and small slices so there are no gaps.

Sprinkle the top with some brown sugar and place into the preheated oven. Bake in the middle of the oven for 40 to 45 minutes until the top is golden and puffy. When done, allow to cool for two to three minutes, run a knife around the edges of the pan, then invert on a large plate.