Instructions: For the walnut streusel: In small bowl, combine butter, walnuts, brown sugar, flour and cardamom until crumbly and well mixed. Set aside.

To assemble: Beat together by hand mascarpone, cream and 2 tablespoons sugar. Scrape seeds from vanilla bean; add seeds to mixture. Stir well.

In separate bowl whisk eggs, milk and salt. Dip 4 slices bread into egg mixture and lay in buttered 13- by 9-inch baking dish. Drop mascarpone mixture by spoonfuls evenly over bread without spreading. Dip remaining bread into egg mixture and place on top.

Pour any remaining egg mixture over bread. Sprinkle Walnut Streusel evenly over top. Bake at 400 degrees until bread is springy and a little dry on top, and streusel is golden brown, about 18 minutes.

While toast is baking, melt 6 tablespoons butter in large skillet over medium heat. When melted, add apple slices. Cook over medium-high heat until apples begin to brown, 5 to 6 minutes. Add 3 tablespoons sugar and cinnamon and cook until sugar melts and apples begin to caramelize, 3 to 4 minutes.

When toast is done, serve with caramelized apples.

This recipe yields 4 servings.

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