Step 1Place one rack in the bottom of the oven and the other rack in the middle third. Heat the oven to 425 degrees. Lightly spray a 13x9-inch pan with nonstick spray.
Step 2Core the apples and slice them into 1/2-inch slices. Place them in the pan, drizzle the butter over the top and toss to coat. Combine the sugar, cinnamon, allspice, nutmeg and cloves in a small bowl and mix well. Sprinkle over the apple slices and stir well to coat.
Step 3Bake on the bottom rack of the oven until the apples are tender but not so soft that they fall apart, about 15 minutes, stirring once to mix well.
Step 1Generously butter a baking sheet or a jellyroll pan.
Step 2Beat the eggs and salt together in a shallow pan, breaking up the eggs. Add the vanilla, maple syrup and half-and-half and beat to combine.
Step 3Use a fork to poke a few holes in each slice of bread. Place the slices, one to two at a time, in the egg mixture and let stand about a minute, turning once. The slices should be saturated but not falling apart. Shake off the excess egg mixture and place the slices on the baking sheet; it's OK if they're touching.
Step 4Bake until the underside is golden and the slices have puffed up slightly, about 10 minutes. Remove the pan from the oven, turn the slices over and spread with the butter. Return to the oven and bake until the other side is light brown, 6 to 8 minutes. Place the toast on serving plates and top with the apple slices and their juices.