French toast: bake or fry?

recipe for 6:
500 grams of bread or brioche (cake for me),
50 g sliced \u200b\u200balmonds ,

for the caramel sauce:
100 g of sugar,
130 ml of fresh cream,
20 g of butter,
to caramelize the sugar in a small saucepan by pouring it little by little, add butter, and finally the cream, mix well and set aside.

for the syrup:
200 ml of water,
280 g of sugar, 40 g
almond flour,
20 ml orange flower water, bring to a boil
water with sugar and almonds, cool and add the orange flower water.

For the almond cream:
80 g of butter,
100 g of sugar,
100 g almond flour, 1 teaspoon rum
,
1 egg,
180 g of custard,
work the butter with a spatula, combine the remaining ingredients and mix well, refrigerate.

for bread:
heat the oven to 180 ° C, cut in slices 1.5 cm thick and moving quickly into the syrup. Spread the slices with almond cream and sliced \u200b\u200balmonds over the place. Bake for 20-25 minutes until dortaura. Keep aside.

for apples
500 g apples (apples slightly sour like rennet, I used a bit of the golden 'green),
40 g of butter,
30 g sugar, 10 ml calvados
,
Peel the apples into eight slices each and Tagliamento remove the core. Melt the butter in a frying pan, when it is brown and adds apples and brown sugar and then a few minutes over high heat, add the Calvados and flambé. Keep your heart crispy.