1 Mix the raisins with the rum and leave to infuse.
2 Whisk together the milk, sugar, vanilla sugar and eggs.
3 Add the butter to a large, hot frying pan. Dip the bread slices in the milk and egg mixture and place in the pan. Add the apple wedges and dust with icing sugar. Brown for 2-3 minutes, then turn. Fry for a further 2-3 minutes until cooked (or work in batches in a smaller pan).
4 Before serving, scatter over the nuts and stir through the drained raisins.