Baked Cinnamon Apple Butter French Toast

1. Grease a 9×13-inch baking dish with butter. 2. Cut a pocket into each thick bread slice, leaving about 1/4 inch intact at the bottom. Spread apple butter inside each pocket. 3. Whisk the eggs, milk, vanilla extract, cooled browned butter, and salt in a large bowl. Soak each stuffed bread slice in the mixture for at least 1 minute, then arrange in the prepared dish. 4. Toss the sliced apples with the brown sugar and ground cinnamon. Tuck the apples between the bread slices and pour any remaining egg mixture over everything. Cover and refrigerate for 30 minutes or overnight. 5. Preheat the oven to 375°F. Cover the dish with foil and bake for 25 minutes. Uncover and bake for another 20–25 minutes, until golden. 6. Meanwhile, combine the maple syrup and cinnamon sticks in a small saucepan. Bring to a simmer and cook for 5 minutes. Take off the heat and stir in the bourbon or alternative vanilla. 7. Using an electric mixer, beat the heavy whipping cream with 1–2 tablespoons of the cinnamon-infused syrup and a pinch of sea salt until soft peaks form. 8. Serve the warm French toast topped with maple cream and a drizzle of the remaining cinnamon syrup.