1.
Place honey, sugar, peel, cinnamon and vanilla pod and seeds in a saucepan with 3 cups (750ml) water. Bring to the boil, simmer for 5 minutes, stirring to dissolve sugar, then reduce heat to low.
2.
Peel, core and halve the apples, then add to the simmering liquid and cook for 8 minutes or until just starting to soften. Remove the apples and set aside, then increase heat to medium and continue to boil liquid for around 10 minutes until reduced and syrupy. Strain over apples.
3.
Beat together eggs, cream and ground cinnamon to combine. Heat butter in a non-stick frypan over medium heat and, working in batches, dip brioche slices into egg mixture and fry for 1-2 minutes on each side until golden, adding a little more butter to the pan if necessary.
4.
Keep cooked brioche in a warm oven while you cook remaining slices. Place a slice on each plate, top with 2 apple halves and drizzle with syrup. Dollop a little creme fraiche on top and serve with ice-cream on the side.