If making the apple cider syrup, add the apple cider to a small sauce pot and bring to a boil. Reduce the heat to maintain a low boil until liquid reduces to ¼ cup (about 5-10 minutes).
Whisk in the maple syrup and then pour off intoa bowl to cool. Add the cinnamon stick and let steep until ready to use.
French toast is traditionally made with stale bread, so if using fresh bread, toast the slices very gently (no color) ahead of time, set aside.
In a medium bowl, add the half-n-half, eggs,sugar, apple pie spice, and cinnamon then whisk until eggs are completely combined.
Heat a non-stick pan over medium heat.
Place 2-3 slices of the Tribeca Oven Sourdough Loaf in the bowl with the custard (half-n-half/egg mixture) and let soak for 30 seconds to a 1 minute, until the bread is soaked through.
Place a tab of butter in pan to melt and then gently place each piece of bread in pan, shaking off excess in bowl. Cook evenly for 1-2 minutes per side.
Serve with the apple cider syrup (or just maple syrup) and enjoy!