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What you need:

1 loaf whole wheat French bread or brioche, sliced
1 cup (220 g) brown sugar
1/2 cup (113 g) butter, melted
3 teaspoons ground cinnamon
1/2 cup (75 g) dried raisins or currants
6 large eggs
1 1/2 cup (350 mL) whole milk
1 tablespoon vanilla extract
pinch salt

What you do:

Pre heat the oven to  190C /375F/ gas mark 5

Combine brown sugar, butter and cinnamon and pour this mixture in a 13 X 9 inch (33 x 23 cm) baking pan. Add dried raisins or currants to the pan and toss until coated well. Arrange slices of bread on top of this mixture.
Mix the eggs, milk, vanilla, pinch of salt and remaining cinnamon and pour over the bread to cover completely. Cover and refrigerate for 2 hours.
Bake covered in the oven for approximately 40-50 minutes.
Uncover and bake another 5 minutes to lightly brown. Remove from oven, cool for about 5 minutes and serve warm.

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What you need:

60g plain flour
115g unsalted butter, chilled and cut into small pieces
2 tsp ground cinnamon
50g hazelnuts, roughly chopped and toasted
4 tbsp light soft brown sugar
1kg cooking or eating apples (about 3-4 large cooking apples )
Juice of 1 orange (about 80ml)
2 tbsp light soft brown sugar (or to taste)
1 tbsp plain flour

what you do:

Preheat the oven to 190C /375F /Gas mark  5.

Put the flour into a bowl, add the butter and rub together to make fine breadcrumbs.

Add the cinnamon, hazelnuts and sugar and mix together.
 Peel, core and slice the apples and put into an oven proof dish with the orange juice, sugar and flour and mix together.

Sprinkle the crumble over the top and bake for 30-35 minutes or until the fruit is cooked and the topping is golden.

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