In a shallow dish, combine cream, half-and-half, eggs, sugar, cinnamon, and vanilla; whisk to combine well.
In a 12-inch nonstick skillet, melt 1 tablespoon butter over medium-low heat. Dip bread into cream mixture, allowing excess to drain. Cook bread for 4 minutes on each side, or until golden brown. Repeat procedure with remaining butter and bread. Keep each batch warm in oven. Serve with Cinnamon Apple Topping. Garnish with pecans, if desired.
Cinnamon Apple Topping
6 tablespoons butter
3⁄4 cup firmly packed light brown sugar
3⁄4 teaspoon ground cinnamon
3 Granny Smith apples, cored and thinly sliced
In a large skillet, melt butter over medium heat. Add brown sugar and cinnamon, stirring to combine. Add apples, stirring to coat. Cover, and cook for 10 to 12 minutes, stirring occasionally. Uncover, and cook, stirring occasionally, until syrup is slightly thickened, 6 to 8 minutes.